Korean Chiles

Cucumber, carrot and daikon salad
A little salad or condiment that’s quick and goes great with meat or grilled fish.
Recipe courtesy of Épices de Cru


  • 2 medium carrots
  • 1piece of daikon radish, about 6-inches
  • 1 small English cucumber
  • 1 Tbspsea salt
  • 4 Tbspsesame seeds, toasted
  • 6scallions, minced
  • 1clove garlic, chopped
  • ½ cuprice vinegar
  • 3 Tbspsesame oil
  • 1 Tbspmaple syrup (opt.)
  • 3 tsp Korean pepper or Aleppo pepper

  1. Peel carrots and daikon. Slice into ¼-inch rounds.
  2. Cube cucumber.
  3. Place in a salad bowl. Add salt and massage for about 1 minute to tenderize the vegetables.
  4. Let stand 15 minutes. Discard the juice that collects at the bottom of the bowl.
  5. Add remaining ingredients and stir well. Let stand at least 10 minutes or longer.
  6. This salad lasts a few days in the fridge, and makes a great condiment.