If you’ve ever grown cucumbers in your garden, you know it doesn’t take many plants at all to have an abundance.
Over here at Baker Hill Farm, we definitely planted more than we needed. After putting away 30+ jars of pickles, fermenting some, and giving plenty to the animals, I started eating them fresh in salads. This is my favorite cucumber salad so far!
This recipe has a Korean flavor with it’s combination of rice vinegar, soy sauce, and sesame oil. For a Spivey variation, add some red pepper chili flakes.
This recipe has minimal ingredients, but the first step is to slice your cucumbers very thin (remove skins if desired), and sprinkle salt over them. This pulls out a lot of the moisture so your salad isn’t so watery once you add the dressing.
Don’t worry about the salad being too salty. You’ll rinse your cucumbers after about 10 minutes and remove all the excess salt, and squeeze the water from your cucumbers. You can do this with your hand, or wrap them in cheese cloth and give them a good squeeze.
Korean Cucumber Salad
This fresh, savory cucumber salad is sure to be a crowd pleaser at your next meal. Make ahead and let sit in the refrigerator to let the flavors marry together for lots of flavor!
Ingredients
- 2-3 cucumbers, sliced thinly (peeled if desired)
- 2 teaspoons of salt
- 1 TBSP cane sugar
- 2 TBSP soy sauce
- 2 TBSP rice vinegar
- 1 tsp sesame oil
- A pinch of red pepper flakes (optional)
- Top with favorite sesame seeds blend (I use Everything But the Bagel Seasoning)
Instructions
1. Slice cucumbers thinly and toss with the salt. Let sit 10 minutes before rinsing and squeezing all the excess moisture from your cucumbers.
2. Combine the next 5 ingredients (or 6 if desired) in a separate bowl. Add sliced and drained cucumbers. Toss. Let sit and marinate in the refrigerator at least an hour for best results. Top with sesame seeds before serving.
Notes
I love to make this ahead of time and eat it throughout the week as a side. It gets even better after being in the refrigerator a few hours.