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Korean Cucumber Salad
Main Page
1 PointsPlus Per Serving

3 1/2 cups English cucumbers, sliced (about 1 large)
2 teaspoons kosher salt
2 tablespoons green onions, minced
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon red pepper, crushed
1/2 teaspoon dark sesame oil
1 teaspoon sesame seeds
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1. Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.

2. Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil.

3. Serve chilled or at room temperature.

Makes 4 Equal Servings

Nutritional Info Per Serving: 24 calories; 0.6 g fat; 4.6 g carbs;
0.6 g protein; 0.5 g fiber; 873 mg sodium
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