KOREAN OI MUCHIM RECIPE
Easy, refreshing Korean Cucumber Salad is a wonderful vegan, keto simple cucumber salad recipe that's ready to eat within 15 minutes.
– White Vinegar – Sesame Oil – Gochugaru – Minced Garlic – Swerve – Cucumbers – Green Scallions – Sesame Seeds
In a small bowl, mix together vinegar, sesame oil, gochugaru, garlic, and Splenda. Set aside.
Peel and slice cucumbers and chop green onions. Place into a medium mixing bowl.
Pour the dressing over the vegetables. Use clean hands to mix together the veggies and the dressing, squishing the vegetables ever so lightly to macerate.
Sprinkle with sesame seeds.
Eat some now, and allow the rest to marinate until your next meal.