Korean Cucumber Salad

Ingredients

• pound sseedless cucumber, slice d paper-thin
• 1/2 tablespoon ssea salt
• green onion, slice d
• clove garlic, minced
• 1/2 cup rice vinegar
• tablespoon ssesame oil
• tablespoon shoney
• tablespoon sfreshly squeezed lemon juice
• tablespoon rice wine
• tablespoon toasted sesame seeds
• 1/2 teaspoon sgochugaru (Korean red pepper flakes)
• freshly ground black pepper to taste

Instructions

1. Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
2. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
3. Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
4. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Tips

The nutrition data for this recipe includes the full amount of sodium from the salt. The actual amount of salt consumed will vary.