Korean-style cucumber salad
6 servings
Ingredients
| Quantity | 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 |
Directions
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