Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spicy Accordion Cucumber Salad
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- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 4 servings
This version of the viral cucumber salad is packed with kimchi flavors, with a cool and crisp texture. We make each cucumber into an accordion by cutting through it as you would a Hasselback potato, but twice. Salting the cucumber improves the texture and removes some of the water. Enjoy this spicy and umami-packed salad as a flavorful side dish with roasted chicken or seared steak.
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Directions
- Make crosswise cuts in 8 Persian cucumbers, 1/2 inch apart, without cutting all the way through. Flip over the cucumbers and make similar cuts on a 45-degree angle. Toss with 1 teaspoon kosher salt; let sit 30 minutes. Stir 3 minced garlic cloves, 3 tablespoons rice vinegar, 2 tablespoons Korean chili flakes and 1 tablespoon each fish sauce and sesame oil in a bowl. Pat the cucumbers dry, then add to the bowl and toss.
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