Korean Cucumber Salad

Updated on September 7, 2022

• 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

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.

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Nutrition Facts (per serving)

98Calories7g Fat8g Carbs3g Protein

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Nutrition FactsServings Per Recipe2Calories98% Daily Value *Total Fat7g9%Saturated Fat1g6%Sodium15mg1%Total Carbohydrate8g3%Dietary Fiber2g9%Total Sugars3gProtein3gVitamin C5mg25%Calcium114mg9%Iron2mg10%Potassium267mg6%

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