Korean Cucumber Salad

1. 1

   Slice the cucumbers into thin rounds.

   Use a sharp knife or a mandoline to slice the cucumbers into uniform, thin rounds. Keeping the slices consistent ensures they absorb the dressing evenly and maintain a crisp texture.

   TIPUse English or Persian cucumbers to avoid tough skins and large seeds.
2. 2

   Whisk the dressing and toss the salad.

   • In a medium bowl, whisk together the low sodium soy sauce, rice vinegar, sesame oil, and minced garlic.
   • Add the sliced cucumbers and chopped scallions to the dressing.
   • Toss the mixture thoroughly until every cucumber slice is well coated.
   • Sprinkle toasted sesame seeds over the top before serving.

Cuisines we love