Korean Cucumber Salad
"Korean salad from Sunset"
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 (12 ounce) English cucumbers
- 1 teaspoon salt
- 2 tablespoons white distilled vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- salt and pepper
- 1 tablespoon toasted sesame seeds
directions
- Rinse, peel (if desired) and thinly slice English cucumber.
- In a bowl, mix cucumber with 1 teaspoon salt.
- Let stand until cucumber is wilted, about 45 minutes.
- Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
- Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
- Serve at room temperature or cold.
- Shortly before serving, sprinkle with toasted sesame seeds.
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RECIPE SUBMITTED BY
STK FD WIFE
United States
I recently returned to work part time, three days a week as a paralegal for a large defense workers' compensation firm. I have two daughters that are 10 1/2 months apart in age, Kylie and Taylor. My husband is a Captain with the Stockton (CA) Fire Department.
I love searching on Recipezaar for recipes to cook and plan my meals around recipes that I find on recipezaar.
We have a golden lab.
