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)
Directions
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.
Reblogged this on Chef Ceaser.