Korean Cucumber Salad recipe

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Ingredients

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

Nutrition Info

97.8 calories
carbohydrate: 8.1 g
cholesterol: : -
fat: 7 g
fiber: 2.4 g
protein: 2.6 g
saturatedFat: 1.1 g
servingSize: -
sodium: 14.5 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 Servings

Recipe Note

When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!

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