Korean Cucumber Salad Recipe #369291
Got this from Cooking Light a couple of years ago. It's phenomenal!
by Cluich
1 day | 1 day prep
SERVES 8
- 1 large English cucumber
- 2 teaspoons kosher salt
- 2 tablespoons green onions, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon sesame oil
- Combine cucumber and sea salt, tossing well. Let stand at room temperature for 20 minutes. Drain and squeeze dry.
- Combine cucumber, green onions, rice vinegar, crushed red pepper, and sesame oil.
- Serve chilled or at room temperature.
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5 stars