Simple, fresh with a hint of heat, this cucumber salad can be ready in just 20 minutes
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Korean |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 58 |
| Fat | 0.8g |
| Saturates | 0.1g |
| Protein | 2g |
| Carbs | 10.9g |
| Sugars | 8.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Slice the cucumbers into chunks and combine with the coarse salt.
2
Refrigerate for 15 minutes before rinsing off the salt. Set aside.
3
In a small bowl, combine the soya sauce, vinegar, sugar and chilli powder. Mix until the sugar has dissolved.
4
Pour the soya mixture over the cucumber and mix to combine. 5 Serve immediately.
