Info
- Course: Vegetable
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 14 Times
Can be made ahead of time.
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Korean-Style Cucumber Salad
Cookbook
I use pickling cucumbers for this salad. As a substitute you may use European cucumbers or regular cucumbers with their seeds removed.
Yield : 6 servings
Ingredients
- 3 pounds pickling cucumbers, peeled
- 1 medium-sized onion, peeled
- 1 tablespoon plus 1 teaspoon kosher salt
- 3½ tablespoons lemon juice
- About ¼ to ½ teaspoon cayenne pepper
- 2 tablespoons crushed, roasted sesame seeds
- 1½ tablespoons 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.
Notes
From: Korea
© 1981 Madhur Jaffrey
Nutritional Information
Nutrients per serving
63 kcal
7 % daily value
14 % daily value
0 % daily value
372 mg
42 mg
2 g
5 g
2 g
11 g
0 mg
265 mg
0 g
2 g
6 % daily value
