Crisp Cucumber & Mustard Cold Salad: A Refreshing Appetizer to Stimulate Your Appetite
Cucumber Mustard Cold Salad (Oi Gyeoja Naengchae)
Among the many types of cold salads, I wanted to create one specifically using cucumbers, and here it is! This dish offers a delightful crunch and a refreshing taste, perfect for when your appetite is low.
Main Ingredients- 1 Cucumber
- 1/4 head Cabbage
- 1 Red chili pepper
Refreshing Mustard Dressing- 1 Tbsp Prepared Mustard (Yeon-gyeja)
- 1 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Honey
- 1 Tbsp Lemon Juice
- 1/2 Tbsp Salt
- 1 Tbsp Black Sesame Seeds
- 1 Tbsp Prepared Mustard (Yeon-gyeja)
- 1 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Honey
- 1 Tbsp Lemon Juice
- 1/2 Tbsp Salt
- 1 Tbsp Black Sesame Seeds
Cooking Instructions
Step 1
1. Wash the fresh cucumber thoroughly. Slice it thinly into julienne strips, about 0.3cm thick. While you can cut it thicker if you prefer, thinner slices allow the mustard dressing to penetrate better, enhancing the flavor. You can leave the skin on or peel it partially with a peeler for added texture.
Step 2
2. Remove the outer leaves of the cabbage and thinly julienne the core as well, to a thickness of about 0.3cm. Including the core will give the salad an extra crunch.
Step 3
3. Remove the stem from the red chili pepper, cut it in half, and scrape out all the seeds. Then, julienne it thinly, similar to the cucumber and cabbage, to add a vibrant color. (Green chili peppers can also be used).
Step 4
4. Place all the julienned cucumber, cabbage, and red chili pepper into a bowl. Fill the bowl with ice-cold water and let it soak for 5 minutes. This process helps to maintain the crispness of the vegetables and keeps them fresh. After 5 minutes, drain the vegetables completely using a colander.
Step 5
5. Prepare the tangy and sweet mustard dressing that is key to this cold salad. In a small bowl, combine 1 Tbsp prepared mustard, 1 Tbsp sugar, 2 Tbsp vinegar, 1 Tbsp honey, 1 Tbsp fresh lemon juice, 1/2 Tbsp salt, and 1 Tbsp black sesame seeds. Whisk with a whisk or chopsticks until smooth and well combined, ensuring there are no lumps. The balance between the pungent mustard, the sourness, and the sweetness is crucial.
Step 6
6. Pour the prepared mustard dressing over the drained vegetables and gently toss to combine. Be careful not to overmix, as this can make the vegetables mushy. Toss lightly, lifting and folding, until everything is evenly coated. Serve immediately for a refreshing and crunchy Cucumber Mustard Cold Salad.
