Recipe - Korean-Style Cucumber Salad

3 pound Pickling cucumbers; peeled
1 md Onion; peeled
1 tablespoon Kosher salt; plus...
1 teaspoon Kosher salt
3 One half tablespoon Lemon juice
One fourth teaspoon Cayenne pepper (or more)
2 tablespoon Crushed roasted sesame seeds
1 One half tablespoon Sesame oil

Cut the cucumbers and onion into very fine slices (a food processor
may be used for this). Sprinkle with salt, mix well, and set aside
in a bowl for an hour.

Drain all the accumulated liquid and discard. Add the lemon juice,
cayenne pepper (Koreans like this dish very hot), sesame seeds, and
sesame oil. Mix well, cover, and refrigerate. Serve cold or at room
temperature.

Source: Madhur Jaffrey's WorldoftheEast Vegetarian Cooking
Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip