Korean Tangerine Salad with Chile

jeju tangerines

🥗Healthier: mandarins

💰Cheaper: navel oranges

Mandarins are widely available and similar in flavor.

fresh chiles

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat, while bell peppers provide crunch without spice.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and can be used at higher temperatures.

Peel and segment the jeju tangerines, removing any seeds.

Thinly slice the fresh chiles, removing seeds for less heat.

Dice the cucumber and red onion into small pieces.

Roughly chop the cilantro leaves, discarding the stems.

In a large bowl, combine the tangerine segments, chiles, cucumber, red onion, and cilantro.

In a separate bowl, mix together rice vinegar, soy sauce, honey, fish sauce, sesame oil, ginger, and garlic to create the dressing.

Pour the dressing over the salad and toss gently to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary