SPICY KOREAN CUCUMBER SALAD

INGREDIENTS 

• 10 cocktail cucumbers – – chopped into ½ inch rounds (about 2¾ cups of chopped cucumbers)
• 1 Tablespoons rice wine vinegar
• 1 ½ teaspoons sea salt

Dressing

• 2 Tablespoons rice wine vinegar
• 2 teaspoons Korean red pepper powder
• 2 teaspoons sugar
• 2 cloves garlic – – minced
• 2 teaspoons toasted white sesame seeds
• 2 teaspoons toasted sesame oil

INSTRUCTIONS 

1. Add the cucumber rounds in a large bowl and add the sea salt and 1 Tablespoon of rice wine vinegar. Mix it together and let it marinate for 30 minutes. Meanwhile, add all the ingredients for the dressing in a small bowl and set it aside.
2. After 30 minutes, drain out the excess liquid from the marinated cucumbers and rinse them under water twice. Taste a cucumber to see if it’s too salty and give it another rinse if needed.
3. Add the dressing to the pickled cucumbers and serve immediately.