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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Korean salad from Sunset Ingredients:
1 (12 ounce) english cucumbers |
1 teaspoon salt |
2 tablespoons white distilled vinegar |
2 tablespoons sesame oil |
1 tablespoon sugar |
salt and pepper |
1 tablespoon toasted sesame seeds |
Directions:
1. Rinse, peel (if desired) and thinly slice English cucumber.
2. In a bowl, mix cucumber with 1 teaspoon salt.
3. Let stand until cucumber is wilted, about 45 minutes.
4. Rinse and drain; squeeze excess liquid from cucumber and return to rinsed bowl.
5. Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste.
6. Serve at room temperature or cold.
7. Shortly before serving, sprinkle with toasted sesame seeds.
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