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Ingredients
- 16 oz cucumber, ends trimmed in a circular shape to fit the blade width (see Tip)
- 1 fresh red chili, e.g. Fresno, chipotle, deseeded, roughly cut
- 10 sprigs fresh cilantro, leaves only
- 2 garlic cloves
- 1 oz oil
-
1
tbsp Korean chili paste (gochujang)
or 1 tbsp chili powder - 1 tbsp rice vinegar
- ½ tsp sugar
- 2 tbsp soy sauce, light
- 2 pinches salt
- white sesame seeds, to sprinkle
- Nutrition
- per 1 portion
- Calories
- 484.3 kJ / 115.8 kcal
- Protein
- 3 g
- Carbohydrates
- 10.5 g
- Fat
- 8.5 g
- Saturated fat
- 1.1 g
- Fiber
- 3.4 g
- Sodium
- 494.9 mg
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