Refreshing Korean Cucumber Salad


  • 3 pounds seedless cucumber, sliced paper-thin
  • 1 ½ tablespoons sea salt
  • ½ cup rice vinegar
  • 1 tablespoon rice wine
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 tablespoons freshly squeezed lemon juice
  • 1green onion, sliced
  • 1 tablespoon toasted sesame seeds
  • 2walnut halves, finely chopped(Optional)
  • 1 clove garlic, minced
  • 1 ½ teaspoons Korean red pepper powder
  • freshly ground black pepper to taste
  • Directions

  • Step 1

    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.


  • Step 2

    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.

    Source: Read Full Article