Easy Korean Cucumber Salad
photo by lazyme
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb cucumber
- 1⁄2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1⁄2 teaspoon rice vinegar
- 1⁄4 teaspoon chili powder
- 1 tablespoon sesame seeds, toasted
- salt, to taste
directions
- Thinly slice cucumber.
- In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
- Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
- Chill salad for at least 30 minutes before serving.
- You might want to add some salt, so try for saltiness before serving because the soy sauce amount isn't very high. You can also add more chili powder if you want some more heat.
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Reviews
-
This was great until I messed it up. Quick, easy, delicious, refreshing. I love this combination of flavors. And THEN, my sesame oil was gone. I should have left the salad just a bit shy of the given amount but NOOOOOO....I added a healthy splash of sesame chili oil. Then it was too hot. But dh loved it that way. Whatever. Made for Ramadan Tag 2013.
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DH and I really enjoyed this simple and delicious salad. A hand-held slicer was placed over a bowl and the cucumber sliced directly into the bowl. The seasonings were added and after a quick toss it was placed into the refrigerator for the suggested 30 minutes. This was served with Roasted Salmon by Tanner's Mommy and Spicy Nutmeg Carrots. Made for Tis the Season in the Diabetic Forum.
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