Cucumber Vegetable Salad (Korean Ol Namul)

45 minutes Prep: 40 minutes Cook: 0 minutes

37 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	each	cucumbers
1	tablespoon	salt
1	clove	garlic
1/4	teaspoon	salt
1	teaspoon	sesame seeds
1	teaspoon	sesame oil
1/4	teaspoon	cayenne pepper
1	teaspoon	sugar

Directions

Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling.

Slice the cucumbers in circles.

Sprinkle salt over the cucumber slices, mix well and let them stand for 30 minutes.

Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible.

The less watery the cucumbers, the better tasting the dish.

Crush the garlic, then combine it with the cucumbers, salt, sesame seeds, sesame oil, pepper and sugar in a bowl.

Mix well.

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Nutrition Facts

Serving Size 159g

Amount per Serving

Calories 37 43% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1895mg	79%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	5%
Sugars 3.0g
Protein 1.0g	2%

Vitamin A	3%		Vitamin C	9%
Calcium	3%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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This recipe was a hit. I don't understand those who said this dish did not have enough flavor. They must have used old spices. I too used chicken broth instead of bullion. I also added a tsp of salt and some rosemary. Instead of Parmesan, I used Monteray Jack cheese. This will definitely be served again in our home.

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