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    You are in: Home / Low-cholesterol / Korean Cucumber Salad Recipe
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    Korean Cucumber Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 hrs

    30 hrs

    0 mins

    Cluich's Note:

    Got this from Cooking Light a couple of years ago. It's phenomenal!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine cucumber and sea salt, tossing well. Let stand at room temperature for 20 minutes. Drain and squeeze dry.
    2. 2
      Combine cucumber, green onions, rice vinegar, crushed red pepper, and sesame oil.
    3. 3
      Serve chilled or at room temperature.

    Ratings & Reviews:

    • on September 03, 2010

      25

      This didn't have the fresh taste I was hoping for. I think I just don't like the taste of the sesame oil. Wouldn't make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2010

      55

      Yum! I love the heat from the red pepper flakes and the sesame oil and rice vinegar go very well together. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Korean Cucumber Salad

    Serving Size: 1 (42 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 10.8
     
    Calories from Fat 2
    27%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 437.0 mg
    18%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 1.2 g
    4%
    Protein 0.2 g
    0%

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