Refreshing Cucumber Kimchi Salad Recipe
Prep Time:
10 minutes
Cook Time:
Servings:
4 Servings
Ingredients
  • 2 English cucumbers or 4 small pickling cucumbers
  • 1 cup white cabbage, sliced thin
  • 3 scallions, chopped
  • 2 cloves garlic, minced
  • 1 (2-inch) piece ginger, peeled and chopped
  • ½ teaspoon fish sauce
  • 3 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon togarashi spice blend or gochugaru powder, plus more for serving
  • 1 teaspoon salt
Directions
  1. Cut the cucumbers in half lengthwise, then cut them crosswise into half-moons about 1/8-inch thick.
  2. Mix the cucumbers with all of the other ingredients.
  3. Let the kimchi salad rest for at least 12 hours in a covered container in the fridge.
  4. Season with additional togarashi or gochugaru before serving, if desired.