Easy Korean Cucumber Salad

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.

• Ready In: 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 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

Directions

1. Thinly slice cucumber.
2. In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
3. Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
4. Chill salad for at least 30 minutes before serving.
5. 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.