Korean Cucumber Salad
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
2 cups
ingredients
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- kosher salt
- 1 lb cucumber, peeled, seeded and thinly sliced (Kirby good)
- 1⁄4 medium red onion, thinly sliced
directions
- In medium bowl, mix vinegar, sugar, and 1/2 teaspoon salt until sugar and salt dissolve. Stir in cucumbers and onion. Cover and refrigerate at least 10 minutes or up to 4 hours to blend flavors, stirring occasionally.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.