This Korean cucumber salad with garlic is tossed with a spicy sweet and tangy dressing made with rice vinegar sesame oil rice wine toasted sesame seeds and Korean red pepper
Prep Time
55 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
Place green onion and garlic in a salad bowl; add rice vinegar
sesame oil
honey
lemon juice
rice wine
toasted sesame seeds
Korean red pepper flakes
and ground black pepper. Add cucumbers and toss to coat.
Cover the bowl with plastic wrap and refrigerate until flavors blend
at least 30 minutes.
Recipe Tip
Red pepper flakes can be substituted for Korean gochugaru.
Editor's Note:
The nutrition data for this recipe includes the full amount of sodium from the salt. The actual amount of salt consumed will vary.
