Korean-Style Cucumber Salad
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pickling cucumbers
peeled |
* |
| 1 | medium |
onions
peeled |
|
| 1 | tablespoon |
kosher salt
plus..., 1 ts kosher salt |
|
| 3 ½ | tablespoons |
lemon juice
|
|
| ¼ | teaspoon |
cayenne pepper
or more |
|
| 2 | tablespoons |
sesame seeds
crushed, roasted |
|
| 1 ½ | tablespoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pickling cucumbers
peeled |
* |
| 1 | medium |
onions
peeled |
|
| 15 | ml |
kosher salt
plus..., 1 ts kosher salt |
|
| 53 | ml |
lemon juice
|
|
| 1.3 | ml |
cayenne pepper
or more |
|
| 3E+1 | ml |
sesame seeds
crushed, roasted |
|
| 23 | ml |
sesame oil
|
|
Directions
Cut the cucumbers and onion into very fine slices (a food processor may be used for this).
Sprinkle with salt, mix well, and set aside in a bowl for an hour.
Drain all the accumulated liquid and discard.
Add the lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil.
Mix well, cover, and refrigerate. Serve cold or at room temperature.
