Ingredients
6
6 servings
- •3 pounds seedless cucumber, sliced paper-thin
- •1.5 tablespoons sea salt
- •1 green onion, sliced
- •1 clove garlic, minced
- •0.5 cup rice vinegar
- •2 tablespoons sesame oil
- •2 tablespoons honey
- •2 tablespoons freshly squeezed lemon juice
- •1 tablespoon rice wine
- •1 tablespoon toasted sesame seeds
- •1.5 teaspoons Korean red pepper powder
- •freshly ground black pepper to taste
Instructions
- Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
- Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
- 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.
- Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
Nutritional Facts
Per 6 servings
- Calories: 117
- Carbohydrate: 16g
- Fat: 6g
- Fiber: 2g
- Protein: 2g
- Sugar: 10g
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