Korean Cucumber Salad Recipe

• ¼ cup White Vinegar
• ¼ tsp Black Pepper
• ½ tsp Red Pepper Flakes
• 1 tsp Vegetable Oil
• 2 tbsp Sesame Seeds
• 1 Cucumber (thinly sliced)
• ½ Green Onion (sliced)
• ½ Carrot (julienned)

• Mix together white vinegar, black pepper and red pepper flakes in a medium mixing bowl.
• Place a saucepan on medium-high heat and heat vegetable oil.
• Add sesame seeds and sauté. Reduce the heat to medium cook for 5 minutes till the seeds turn brown.
• Remove the seeds and add them to the vinegar mixture.
• Add in cucumber, green onions and carrot. Toss the ingredients well.
• Cover the salad and refrigerate for at least 5 minutes.
• Serve thereafter.