| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Korean |
Salads |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Pickling cucumbers, peeled |
| 1 |
|
Onion, peeled |
| 1 |
T |
Kosher salt, plus… |
| 1 |
t |
Kosher salt |
| 3 1/2 |
T |
Lemon juice |
| 1/4 |
t |
Cayenne pepper, or more |
| 2 |
T |
Crushed roasted sesame seeds |
| 1 1/2 |
T |
Sesame oil |
INSTRUCTIONS
Cut the cucumbers and onion into very fine slices (a food processor
may be used for this). Sprinkle with salt, mix well, and set aside in
a bowl for an hour. Drain all the accumulated liquid and discard. Add
the 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. Source: Madhur Jaffrey's
World-of-the-East Vegetarian Cooking Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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