Korean Cucumber Salad


  • ¼ cup white vinegar
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 teaspoon vegetable oil
  • 2 tablespoons sesame seeds
  • 1cucumber, thinly sliced
  • ½green onion, sliced
  • ½carrot, julienned
  • Directions

  • Step 1

    In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.


  • Step 2

    Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

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