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Episode: |
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| korean cucumber salad |
| Serves: |
Makes about 1 cup |
Advance
Preparation: |
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| Category: |
Sauces |
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Ingredients:
3 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon coarse salt (kosher or sea)
2 Kirby (pickling) cucumbers, peeled, seeded, and thinly sliced
1/4 medium onion, thinly sliced crosswise
Directions:
Place the vinegar, sugar, and salt in a nonreactive mixing bowl and whisk until the sugar and salt dissolve.
Stir in the cucumber and onion. Let the salad marinate in the refrigerator, covered, for at least 10 minutes or as long as 4 hours before serving.
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