Ingredients

• 3 pounds seedless cucumber , sliced paper-thin
• 1.5 tablespoons sea salt
• 1 green onion , sliced
• 1 clove garlic , minced
• 0.5 cups rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons honey
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon rice wine
• 1 tablespoon toasted sesame seeds
• 1.5 teaspoons gochugaru , Korean red pepper flakes
• freshly ground black pepper to taste

Instructions

1. 1 Place sliced cucumbers in a large bowl and sprinkle evenly with salt; allow liquid to drain from cucumbers for about 15 minutes.
2. 2 Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
3. 3 Place green onion and garlic in a salad bowl; add rice vinegar, sesame oil, honey, lemon juice, rice wine, toasted sesame seeds, Korean red pepper flakes, and ground black pepper. Add cucumbers and toss to coat.
4. 4 Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Nutrition per serving