Korean Cucumber SaladSteven Raichlen
Korean Cucumber Salad
- 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
Step 1: Place the vinegar, sugar, and salt in a nonreactive mixing bowl and whisk until the sugar and salt dissolve.
Step 2: 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.