Korean Lentil Kimchi Salad – Lentils.org

Ingredients

• 3 cups (750 mL) English cucumbers, quartered lengthwise, thinly sliced
• 2 tsp (10 mL) kosher salt
• 2 cups (500 mL) whole red lentils, cooked and drained well
• 2 cups (500 mL) edamame, shelled, boiled and shocked
• 3 cups (750 mL) kimchi, prepared, roughly chopped
• 2 Tbsp (30 mL) furikake