Korean Cucumber Salad

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READY IN: 55mins
Recipe by STK FD WIFE

Korean salad from Sunset

Ingredients Nutrition


  1. Rinse, peel (if desired) and thinly slice English cucumber.
  2. In a bowl, mix cucumber with 1 teaspoon salt.
  3. Let stand until cucumber is wilted, about 45 minutes.
  4. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
  5. Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
  6. Serve at room temperature or cold.
  7. Shortly before serving, sprinkle with toasted sesame seeds.

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