Korean Cucumber Salad

Korean salad from Sunset

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1 (12 ounce)  English cucumbers
• 1  teaspoon salt
• 2  tablespoons white distilled vinegar
• 2  tablespoons  sesame oil
• 1  tablespoon sugar
•  salt and pepper
• 1  tablespoon toasted sesame seeds

Directions

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.