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Korean-Style Cucumber Salad

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 pounds pickling cucumbers
peeled
*
1 medium onions
peeled
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1 tablespoon kosher salt
plus..., 1 ts kosher salt
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3 ½ tablespoons lemon juice
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¼ teaspoon cayenne pepper
or more
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2 tablespoons sesame seeds
crushed, roasted
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1 ½ tablespoons sesame oil
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Ingredients

Amount Measure Ingredient Features
1.4 kg pickling cucumbers
peeled
*
1 medium onions
peeled
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15 ml kosher salt
plus..., 1 ts kosher salt
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53 ml lemon juice
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1.3 ml cayenne pepper
or more
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3E+1 ml sesame seeds
crushed, roasted
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23 ml sesame oil
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Directions

Cut the cucumbers and onion into very fine slices (a food processor may be used for this).

Sprinkle with salt, mix well, and set aside in a bowl for an hour.

Drain all the accumulated liquid and discard.

Add the lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil.

Mix well, cover, and refrigerate. Serve cold or at room temperature.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 36g (1.3 oz)
Amount per Serving
Calories 5578% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1164mg 48%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 9%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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