This cucumber salad is one of my favorite things. It is also very similar to a quick salad my mom would make for a side dish when she would make teriyaki chicken for dinner. I’ve also made it just as a quick lunch or snack. More often then not I make this for a side dish for our Korean BBQ nights. It’s perfectly crisp and refreshing and it really helps to balance the spicy and deliciously fatty, Pork Bulgogi.

Cucumber Salad

Yield: 2c Salad

1 English Cucumber

1/4c Rice Wine Vinegar

2T Soy Sauce

1T Sesame Oil

1t Chili Garlic Paste

1t Sugar

1T Sesame Seeds

To Start: Slice the cucumber thin, I use a mandolin on the second thinnest setting.

Step One: Mix all the ingredients together (except cucumbers).

Step Two: Add cucumbers to the mix and let sit in the fridge for at least 20 minutes.

Garnish: Sprinkle with toasted or un-toasted sesame seeds.