Ingredients
Directions
Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
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Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Tips
Editor’s Note:
The nutrition data for this recipe includes the full amount of sodium from the salt. The actual amount of the salt consumed will vary.
Cook's Note:
Red pepper flakes can be substituted for the Korean red pepper powder.
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