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.