Korean Cucumber Salad

Ingredients

• 3 lbs. English cucumbers, sliced paper-thin
• 1 1/2 tablespoons kosher salt
• 1/2 tablespoon red pepper flakes, 1/2" cubes
• 1/2 cup rice vinegar
• 1 tablespoon rice wine
• 2 tablespoons sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic, crushed and minced
• 2 green onions, white & pale parts finely minced
• 2 halves walnuts, finely chopped
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame seeds
• 1/2 tablespoon freshly ground black pepper
• 2 tablespoons finely chopped parsley
• 1 tablespoon red pepper flakes, for garnish

Method

• Place cucumbers in bowl and sprinkle with salt. Let sit for 15 minutes. Wrap cucumbers in paper towel and squeeze out as much liquid as possible. Set aside.
• In the same bowl, combine the remaining ingredients, except the last red pepper flakes and reserving 1 tablespoon of the parsley for garnish. Mix well. Add the cucumbers and toss well. Cover and refrigerate. Garnish before serving with reserved parsley and 1 tablespoon of the red pepper flakes.

Notes

• Source:
• "Growing Up in a Korean Kitchen"
• SERVINGS: 6
• SOURCE: Hi Soo Shin Hepinstall