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Salad
Korean
4 - 6 servings
40 minutes
0 minutes
3 pounds Mini Cucumbers, sliced into paper thin disks (or use crunchy Hot House or Persian Cucumbers)
1 1/2 tablespoons kosher salt
1/2 tablespoon red pepper powder
1/2 cup rice wine vinegar
2 tablespoons white sugar
1 tablespoon organic lemon freshly-squeezed juice
1 stem organic green onions, green part only and thinly slices
2 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted
1 clove organic garlic, smashed and minced
Place cucumbers in a large bowl and sprinkle with salt.
Let sit for 30 minutes, then wrap in paper towels and squeeze out liquid. Set aside.
Combine the remaining ingredients and toss with the cucumbers.
Cover with plastic wrap and place in the refrigerator for several hours.
The flavor will get better with aging-best prepared the day before.
Use a Japanese slicer or mandoline to slice the cucumbers paper thin.
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