Korean Cucumber Salad

By BClover

Amount Per Serving
Calories 108 Calories from Fat 62
% Daily Value *
Total Fat 7 g 11%
Saturated Fat 805 mg 4%
Trans Fat 68 mg 0%
Cholesterol 0%
Sodium 15 mg 1%
Total Carbohydrate 10 g 3%
Dietary Fiber 3 g 13%
Sugars 4 g
Protein 3 g
Vitamin A 53%
Vitamin C 6 mg 10%
Calcium 122 mg 12%
Iron 1 mg 8%
Potassium 323 mg 1%

Ingredients

• 14 cup white vinegar
• 14 tsp black pepper
• 12 tsp red pepper flakes
• 1 tsp vegetable oil
• 2 tbsps sesame seeds
• 1 cucumber (thinly sliced)
• 12 green onion (sliced)
• 12 carrot (julienned)

Details

Servings 2
Cooking time 25mins
Adapted from yummly.com

Preparation

Step 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.