Refreshing Korean Cucumber Salad

Ingredients

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.

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