Korean-style Cucumber Salad

While cucumbers are plentiful in my garden we enjoy refreshing cucumber salads  (my son just eats the cukes straight up). I was making Korean grilled chicken skewers for dinner, so of course we needed a Korean-style cucumber salad.

By the way, the dakkochi (skewered chicken) was delicious.  Click here for the recipe from Closetcooking.  I made mine under the broiler in the oven, but other than that, I used their recipe. It is a keeper!

Korean-style Cucumber Salad

adapted from kimchimari.com

1 1/2 cups cucumbers, thinly sliced (from the garden)

1 Tbsp soy sauce

2 Tbsp rice vinegar

1 Tbsp sugar

1/4 tsp sesame seeds

2 green onions, chopped (from the garden)


Place the cucumbers in a bowl.

Mix soy sauce, vinegar and sugar in a small bowl.  Add to the cucumber and toss. Sprinkle with sesame seeds and toss again.

Add the green onions, mix and serve. Enjoy!

Serves 2

Note:  for a crunchier salad, serve immediately.  If you want the cucumbers to absorb more of the dressing flavor, let sit 10-15 minutes.



One Comment Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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