Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Cucumber and Asian Pear Salad
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
This fresh and crunchy seasonal salad is a welcome respite to long-cooked winter vegetables. Gochujang adds a bit a heat to balance the sweetness of the pears. Serve this salad alongside fish fillets, chicken or pork. Don’t skip salting the cucumbers — it draws out the excess liquid and prevents the salad from becoming watery.
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Directions
- Cut 3 Persian cucumbers into 1/2-inch-thick chunks. Toss in a strainer with 1 teaspoon kosher salt and let drain 20 minutes. Pat dry. In a serving bowl, whisk 1 tablespoon each gochujang, rice vinegar and soy sauce and 1 teaspoon each sugar and sesame oil. Add the cucumber, 1 chopped Asian pear and 1 sliced scallion; toss. Sprinkle with toasted sesame seeds.
