Cooks.com provided guidance for this crunchy cucumber salad. Make sure you mix and serve it at the last minute to preserve its snap.
3-4 medium-sized Korean (or any variety) cucumbers, peeled and sliced
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon sugar
1 tablespoon sesame oil
Dash of black pepper
1 small Thai red hot pepper, seeded and chopped
1 clove garlic, chopped
Combine all ingredients except cucumber. Add cucumber when ready to serve. Serves 4.
