Prep 10 mins
Cook 30 mins
This was the first salad my Korean friends served me, and it has been my favorite way to eat cucumber since! The cucumbers I use are about 16 inch long, which is perfect for 4 servings. If using smaller cucumbers, use about one small per serving. It should make about 1 lb for 4 servings Cooking time is chilling time.
- 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
- 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.
Very nice recipe! I made it as the recipe stated using a korean red pepper in place of the chili powder. I loved the use of sesame oil in this. I omitted the sesame seed due to personal preference. This went very well with my Asian themed dinner tonight. Thanks for sharing. Made for ZWT 6.
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.
Yummy salad. I made this as directed and served it with some leftover Chinese food. Easy and good. Thanks Mia for a nice keeper. Made for your win in Tic Tac Toe.