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Korean-Style Cucumber Salad

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CATEGORY CUISINE TAG YIELD
Grains Korean Salads 6 Servings

INGREDIENTS

3 lb Pickling cucumbers; peeled
1 md Onion; peeled
1 tb Kosher salt; plus…
1 ts Kosher salt
3 1/2 tb Lemon juice
1/4 ts Cayenne pepper (or more)
2 tb Crushed roasted sesame seeds
1 1/2 tb 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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