Korean-Style Cucumber Salad
Description
Vinegar and red pepper flakes add tangy snap to this cucumber, carrot, green onion, and sesame seed salad. It goes beautifully with bulgogi (Korean barbequed beef).
Ingredients
•
1/4 cup white vinegar
•
1/4 teaspoon black pepper
•
1/2 teaspoon red pepper flakes
•
1 teaspoon vegetable oil
•
2 tablespoons sesame seeds
•
1 cucumber, thinly sliced
•
1/2 green onion, sliced
•
1/2 carrot, julienned
Directions
1
In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
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.