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Reply to "Asian cucumber salad"
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[quote=Anonymous]I make mine with honey and gochujang. Whatever “sauce” you use, the key is to salt and drain your cucumbers. It changes both texture and flavor. You can do this overnight (put salted cucumbers in a strainer over a bowl, cover in fridge) or if you’re in a hurry, salt and then squeeze in paper towels until no more water comes out. [/quote]
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