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    You are in: Home / Recipes / Korean Cucumber Salad Recipe
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    Korean Cucumber Salad

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    10 mins

    7 mins

    charlie #5's Note:

    I crave this wonderful salad all the time. My mother always made what I thought was the best cucumber and onion salad. That is, until my friend Betty served me this. Mmmm... You won't go back after this. When choosing fresh bean sprouts, choose those that are crisp and haven't sprouted too much. Don't use alfalfa sprouts; use bean sprouts like Mung bean sprouts. For a change, it might be nice with a little chopped jalapeno. It's a great side to any oriental meal or with grilled meats. I sometimes like the contrast of the black sesame seeds, but I often use the regular kind. This salad is best eaten within a day or two. Unsure yield.

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    Units: US | Metric


    1. 1
      Cook the washed bean sprouts in 2 C water for 7 minutes. Drain and cool.
    2. 2
      Mix bean sprouts with cucumber, crab, and onion. Thoroughly mix the salt, pepper, garlic, vinegar, and sugar and add it to the vegetables and crab.
    3. 3
      Refrigerate until ready to serve. Add the sesame seeds just prior to serving.

    Ratings & Reviews:


    Nutritional Facts for Korean Cucumber Salad

    Serving Size: 1 (418 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 314.2
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.4 g
    Cholesterol 11.3 mg
    Sodium 485.8 mg
    Total Carbohydrate 63.9 g
    Dietary Fiber 1.8 g
    Sugars 53.4 g
    Protein 9.3 g

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