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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
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