Korean Cucumber Salad

Korean Cucumber Salad
  • Servings: 4-8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 mini cucumbers or English cucumbers sliced into rounds
  • 2 stalks green onion
  • 1 carrot
  • 2 cloves garlic-chopped
  • Sesame seeds
  • Rice vinegar
  • Salt and pepper to taste


1. Combine sliced cucumbers with salt. Mix well. Set aside for 5 minutes. Gently squeeze the liquid from the cucumbers.

2. Julienne cut green onion and carrot.

3. Mix all ingredients, sprinkle with sesame seeds, rice vinegar, salt and pepper.

4. Refrigerate. Serve cold.

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