Korean Cucumber SaladMarch 02, 2017
This little salad made a brief appearance on my Insta stories this week and so many of you asked for the recipe that I thought I would whip up a little post.
This salad could not be easier, in fact, I rarely measure any of the ingredients. I serve this as a side when I make short cut Korean Beef Tacos (any interest in that recipe??) but it adds a perfect crunch to any dinner. My husband is not a mayo person at all so he doesn't typically love classic sides served at get togethers - but this one is a hit.
Korean Cucumber Salad
1 seedless/English Cucumber
a few sprinkles of salt
2 handfuls of shredded carrots
1/4 cup of thinly sliced red onions
2 tablespoons rice vinegar
a couple of shakes of crushed red pepper flakes
slice the cucumber as thinly as possible
place sliced cucumber in a colander over the sink
sprinkle cucumber with salt and let the water sweat out for up to an hour
(I usually only do 20 minutes or so, because who has time for that)
slice the onions
When you're ready to make the salad/serve, pat off cucumbers to remove any excess liquid
combine all veggies in a bowl
add the rice vinegar
add the red pepper flakes
The salad can be served immediately or can sit in the fridge over night. The longer the cucumbers marinate in the rice vinegar, the softer they will be and the stronger the flavors. My husband prefers it crunchy so I serve relatively soon after making, but I also enjoy it as left overs the next day.
You can adapt this recipe for your family - add more onion, use less carrot etc. The same goes for the crushed red peppers flakes - it's a very easy recipe to make your own!
Let me know if you make it and what you think!