Korean Sweet-Sour Cucumber Salad

Name: Korean Sweet-Sour Cucumber Salad
Yield: 4
Cuisine: Fusion
Ingredients: english cucumber; sweet red bell peppers; carrots; bean curd sheets; celery; hot chili peppers; rice vinegar; maple syrup; sesame oil; olive oil, extra-virgin; sesame seeds; salt; black pepper

Submitted by happyzhangbo

This Korean inspired cucumber salad is sweet, sour and slightly spicy. Cucumber, sweet bell pepper, carrots and tofu sheets are tossed with rice vinegar, maple syrup, sesame oil and Korean chili pepper. A delicious and light side dish.

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

15 min

Ingredients

EACH ENGLISH CUCUMBER
slice into half-moon slices *

EACH SWEET RED BELL PEPPERS
slice into 1/4-inch strips

EACH CARROTS
peeled and slice into matchsticks

EACH BEAN CURD SHEETS
optional, cut into 1/4-inch strips *

EACH CELERY
thinly sliced

Dressing

TABLESPOON HOT CHILI PEPPERS
Korean, or 1/4 teaspoon red pepper flakes, or to taste

TABLESPOONS RICE VINEGAR
or to taste

TABLESPOON MAPLE SYRUP
or to taste

TEASPOON SESAME OIL

1 ½

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

TEASPOON SESAME SEEDS
toasted

TEASPOON SALT
or to taste

X BLACK PEPPER
to taste *

Directions

Make the dressing first, add all the dressing ingredients in a small bow, and mix until well blended. Set aside.

In a large mixing bowl, add cucumber, sweet red bell pepper, carrots, tofu sheet if using, and celery.

Pour dressing over vegetables, and gently toss until well coated and evenly distributed.

Serve.

Note: If you don’t eat salad right away, wrap it up, and keep it in the frige. Toss it again before serving.

* not incl. in nutrient facts

Comments

Nutrition Facts

85g

Amount per Serving

Calories 88 67% of calories from fat

% Daily Value *

Total Fat 7g 10%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 323mg 13%

Total Carbohydrate 3g 3%

Dietary Fiber 1g 6%

Sugars g

Protein 1g

Vitamin A 72% • Vitamin C 67%

Calcium 3% • Iron 2%

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