Korean-Style Cucumber Salad
Adapted from Madhur Jaffrey's World of the East Vegetarian Cooking
I use pickling cucumbers for this salad. As a substitute you may use European cucumbers or regular cucumbers with their seeds removed, if the seeds are tough.
3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled
1/2 teaspoon. salt
3 1/2 tablespoons lemon juice
About 1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons crushed, roasted sesame seeds
2 teaspoons sesame oil
Cut the cucumbers and onion into very fine slices (a food processor may be used for this). Add the salt, lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil. Mix well, cover, and refrigerate. Serve cold or at room temperature.
Serves 6
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1 comment:
I used just one cucumber, and no onions, not so fresh cayenne pepper a little bit of sesame oil and unroasted seeds... It turned out pretty well :) I didnt puree the cucumbers either, I cut them into thin round slices and then long ways so i had short little thin nibblits to eat... Massey and Carolyn both liked it :)
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