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Cucumber Vegetable Salad (Korean Ol Namul)

 

24

Yield

4

servings

Prep

40

min

Cook

0

min

Ready

45

min

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

Ingredients

3 each cucumbers
1 tablespoon salt
1 clove garlic
¼ teaspoon salt
1 teaspoon sesame seeds
1 teaspoon sesame oil
¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 3743% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1895mg 79%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 9%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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