Korean Cucumber Salad

Submitted by Abby Girl

"Another recipe from Cooking Light, this dish would be wonderful for those hot summer days. Watch the crushed red pepper as it has a good zip! Use a madoline or food processor to slice the cucumber uniformly thin."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 3 1⁄2 cups English cucumbers, sliced (about 1 large)
• 2 teaspoons kosher salt
• 2 tablespoons green onions, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1⁄2 teaspoon red pepper, crushed
• 1⁄2 teaspoon dark sesame oil
• fish sauce (optional)

directions

1. Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.
2. Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil.
3. Serve chilled or at room temperature.

Reviews

[cmbysusan]

Perfect! Great taste! So easy to make! I did not use fish sauce.