Refreshing Korean Cucumber Salad

Ingredients

Contains: tree nuts, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 pounds seedless cucumber, sliced paper-thin
• 1 1/2 tablespoons sea salt
• 1/2 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 1/2 teaspoons Korean red pepper powder
• freshly ground black pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toss the paper-thin sliced cucumber with the sea salt in a colander set over a bowl and let it drain for 20 minutes.

2. Gently squeeze the cucumber to remove excess liquid, then transfer it to a large mixing bowl.

3. Whisk together the rice vinegar, rice wine, sesame oil, honey, lemon juice, minced garlic and Korean red pepper powder until the honey dissolves.

4. Pour the dressing over the cucumber and toss well to coat.

5. Add the sliced green onion, toasted sesame seeds and black pepper to taste, and toss again.

6. If using, sprinkle the finely chopped walnut halves over the top just before serving.

7. Chill the salad for 10 to 15 minutes before serving so it is cold and refreshing.