korean cucumber salad
(2 votes)
Servings:
serves 2This is a cold salad i often make that always turns out well for myself and non-raw eaters. It is a simple and quick side dish recipe that tastes great. The ingredients are approximations. Add more or less to your taste.
Ingredients:
1 cucumber, thinly sliced
1 tablespoon red pepper flakes
2 pinch sea
salt
2 tablespoon vinegar
sesame seeds
Preparation:
After cutting up the cucumber into thin slices, place in a bowl. Add remaining ingredients. Add as many sesame seeds as desired. Mix all ingredients and place in a refridgerator for an hour or so for flavor to develop. I’ve also made this using the juice of half a lemon.
No responses to "korean cucumber salad"
1.
hi mptraveller, this was one of my first recipes to try from here, and i make it weekly!thank you:)
2.
Thanks for posting this. It is so easy to throw together and I just love the tangy taste! BTW, I used bragg's apple cider vinegar as well.
3.
Hi eternity.
I actually use Braggs apple-cider vinegar but a rice vinegar would make more sense! In learning more about proper food combining I have heard that the incorporation of an oil/fat with eating vegetables is important, hence all the salad dressings in the world are there for a reason! You can also add more of the vinegar, I don't measure and just put in what seems to be enough.
Well enjoy the recipe and let me know how it turns out for you if you make it or some variant of it!
4.
Hi mptraveller,
I was just thinking about making something like this last night but wasn't sure if it needed oil. Thanks for the recipe! Do you use rice vinegar?