Description
A bright, crunchy side that complements any meal, this Korean cucumber salad features thinly sliced cucumbers tossed with a tangy-sesame dressing and scallions.
Ingredients
- 2 large cucumbers (English or Persian)
- 1 tablespoon kosher or table salt
- 3 green onions, thinly sliced (white and light-green parts)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish
Instructions
- Wash cucumbers and trim the ends. Slice them very thinly—about 1/8 inch thick.
- Put the cucumber slices in a colander. Sprinkle with salt and toss to coat evenly. Let sit for 15 minutes.
- While cucumbers rest, whisk together rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes in a small bowl.
- After 15 minutes, rinse the cucumbers under cold running water to remove surface salt. Drain thoroughly and pat dry.
- In a large bowl, combine the drained cucumbers and sliced green onions. Pour the dressing over them and toss gently until everything is evenly coated.
- Transfer to a serving bowl, sprinkle with sesame seeds, and chill in the refrigerator for at least 10 minutes before serving.
Notes
This salad is best enjoyed fresh but can be stored in an airtight container for up to 3 days. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Korean