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Korean-Style Cucumber Salad

Updated February 23, 2016
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This image courtesy of Joseph DeLeo

I use pickling cucumbers for this salad. As a substitute you may use European cucumbers or regular cucumbers with their seeds removed.

From: Korea

6 servings

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party

Recipe Coursevegetable

Dietary Considerationvegan, vegetarian

Equipmentfood processor

Taste and Texturecrisp, hot & spicy, light, savory, tart

Type of Dishfirst course salad

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

Instructions

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.

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