Korean-style cucumber salad

Yield: 6 servings

Measure Ingredient
3 pounds Pickling cucumbers; peeled
1 medium Onion; peeled
1 tablespoon Kosher salt; plus...
1 teaspoon Kosher salt
3½ tablespoon Lemon juice
¼ teaspoon Cayenne pepper (or more)
2 tablespoons Crushed roasted sesame seeds
1½ tablespoon Sesame oil

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.

Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typed for you by Karen Mintzias

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