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 caloriescarbohydrate: 8.1 gcholesterol: : -fat: 7 gfiber: 2.4 gprotein: 2.6 gsaturatedFat: 1.1 gservingSize: -sodium: 14.5 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Korean Cucumber Salad
Directions
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In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
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.