Thursday, August 25, 2016

Korean Cucumber Salad


  • Servings: 2
  • 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


    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins

  • 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.

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