Refreshing Korean Cucumber Salad

This Korean cucumber salad recipe takes thinly sliced cucumbers and tosses them in a spicy, sesame seed dressing for a refreshing side dish.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 117 Calories

Ingredients

• 2 tablespoons honey
• 1 clove garlic, minced
• 1 tablespoon rice wine
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame seeds
• freshly ground black pepper to taste
• 1 green onion, sliced
• 2 tablespoons freshly squeezed lemon juice
• 3 pounds seedless cucumber, sliced paper-thin
• 0.5 cup rice vinegar
• 1.5 tablespoons sea salt
• 2 walnut halves, finely chopped
• 1.5 teaspoons Korean red pepper powder

Recipe Instructions

Step 1

Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers for about 15 minutes.

Step 2

Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.

Step 3

Mix green onion, garlic, walnuts, rice vinegar, sesame oil, honey, lemon juice, rice wine, sesame seeds, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss.

Step 4

Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.