Lunch: Korean Cucumber Salad
Cool and salty-sweet, Steve Raichlen's Korean Cucumber Salad is the perfect complement to his peppery grilled beef lettuce wraps.
Ingredients
3 tbsp. rice vinegar
1 tbsp. sugar
kosher salt
4 Kirby (pickling) cucumbers
1/4 medium red onion
Instructions
In medium bowl, mix vinegar, sugar, and 1/2 teaspoon salt until sugar and salt dissolve. Stir in cucumbers and onion. Cover and refrigerate at least 10 minutes or up to 4 hours to blend flavors, stirring occasionally.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
