I can’t believe I forgot to add this one.  It’s one of our favorites, usually served along with either the Tofu Indonesian Style or our dinner of cooked fish, laver, and kim chee, but it’s wonderful all by itself, too. 

                     
* Exported from MasterCook *

                  Korean Cucumber Salad (Oh ee mu chim)

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Salads, Dressings

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                     cucumber — sliced thin
  3        tablespoons  rice vinegar
  3        tablespoons  sugar
  1         tablespoon  soy sauce
  2          teaspoons  sesame seeds
  1 1/2      teaspoons  garlic — minced
     1/2      teaspoon  chili powder
     1/4      teaspoon  salt
                         

Mix all dressing ingredients.  Add cucumber.  Let sit in refrigerator about 30 minutes before serving.

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Per Serving (excluding unknown items): 61 Calories; 1g Fat (12.3% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 396mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

NOTES : If you’re lucky enough to live near an Asian market, try to get the red Korean chili powder.  For the cucumber, the long, seedless English cucumbers are the best.  If you’re using regular cukes, you might want to seed them first, and use two or three.  Only one Weight Watchers point!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0