Korean Cucumber Salad

Ingredients

• 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

Directions

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.