CUCUMBER AND CELERY KIMCHI SALAD
- 400g cucumber, thinly sliced (about 1/8 inch thick)
- 100g celery, sliced with angle, same thicknesses with cucumber
- 1Tbsp sea salt
- 2 Tbsp Korean apple vinegar
- 2 tsp fish sauce
- 1 Tbsp gochugaru
- 1 Tbsp roasted sesame oil
- ½ tsp grated garlic
- 1 tsp sugar
In a medium bowl, toss the cucumber, celery and salt together. Leave it softened for 30 minutes at room temperature.
Meanwhile, for the dressing, in a small bowl, combine the vinegar, fish sauce, gochugaru, sesame oil, garlic and sugar together.
Rinse the salted cucumber and celery well under cold water and shake dry. Then add the cucumber and celery into the bowl with dressing and toss until well coated.
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