Crisp, somewhat sweet and sour, this preparation is a great addition to any meal.
6 to 8 each Korean cucumbers (Light to dark green, long, slender, rough or bumpy skin)
1 each small carrot
1/2 each small sweet onion
3 tablespoons sugar
3 tablespoons rice vinegar or white vinegar
2 teaspoons salt
Cut cucumber in half lengthwise.
Slice each half into roughly 1/4-inch-thick slices.
Slice the onion half about the same thickness as the cucumber.
Thick shred the carrot.
Place all ingredients into a large bowl and mix well.
Transfer the mixture to a resealable container and allow to stand at roomtemperature for about 45 minutes.
Refrigerate for at least two hours before serving.