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| Korean-Style Cucumber Salad |
| As a side dish to a Korean meal, serve this salad with Korean Beef (see recipe) or Korean Chicken (see recipe). Don't skip salting the cucumbers?the crisp results are worth waiting for. Stir the salad before serving to distribute flavors evenly. |
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| Base SKU: |
EG18 |
| Cuisine: |
Korean |
| Prep Time: |
5 Minutes plus 1 Hour marinating time |
| Cooking Time: |
3 Minutes plus 2 Hours refrigerating time |
| Yield: |
6 Servings |
| Source: |
Cullinary Council Chef Shelley Young, EG Culinary Council |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Slice cucumbers into paper-thin slices using the slicing attachment on a food processor or mandoline. |
| 2. |
Sprinkle with salt, mix thoroughly and reserve for at least 1 hour. |
| 3. |
Drain accumulated liquid from the cucumbers |
| 4. |
Add onion, lemon juice, vinegar, red pepper flakes, sesame seeds, and oil, and mix well. |
| 5. |
Refrigerate and marinate for at least 2 hours. |
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