Lunch Recipe

Refreshing Korean Cucumber Salad

A standard, refreshing Korean side dish. Serve chilled.

INGRIDIENT

3 pounds seedless cucumber, sliced paper-thin

1 ½ tablespoons sea salt

½ cup rice vinegar

1 tablespoon rice wine

2 tablespoons sesame oil

2 tablespoons honey

2 tablespoons freshly squeezed lemon juice

1 green onion, sliced

1 tablespoon toasted sesame seeds

2 walnut halves, finely chopped (Optional)

1 clove garlic, minced

1 ½ teaspoons Korean red pepper powder

freshly ground black pepper to taste

DIRECTION

Step: 1

Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.

Step: 2

Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

NUTRITION FACT

Per Serving: 117 calories; protein 2.1g; carbohydrates 15.8g; fat 6.1g; sodium 1332.3mg.

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