Korean vegetable salad with sesame seeds

This vegetable salad with sesame seeds is difficult to describe in one word - it is bright, juicy, crispy, spicy, memorable, very tasty and fragrant! This vegetable salad will be a great appetizer or addition to meat dishes. Barbecue is just perfect!

Ingredients

• Cucumbers - 2 pcs.
• Carrot (small) - 1 pc.
• Sweet pepper - 1 pc.
• Green onion - a few feathers
• Garlic - 2 cloves
• Red chili pepper - 1/4 small pod or to taste
• Dill greens - to taste
• White sesame - 0.5 tbsp. the spoon
• For refueling:
• Soy sauce - 2 tbsp. spoons
• Apple cider vinegar - 1 tbsp. the spoon
• Sugar - 1 teaspoon
• Sunflower oil - 1 tbsp. the spoon
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare all the ingredients needed to prepare the vegetable salad with sesame seeds.
2. Take the amount of hot pepper to taste or completely exclude if you do not like hot.
3. Wash the cucumbers and cut first into slices, then into strips.
4. Wash the sweet pepper, remove the internal partitions and seeds. Cut the pulp of sweet pepper into strips.
5. Peel the carrots and grate them on a Korean carrot grater. If there is no such grater, you can grate on a regular coarse grater.
6. Peel and chop the garlic clove.
7. De-seeded red hot pepper and finely chop.
8. Wash the green onions and cut into pieces about 3 cm long.
9. Rinse the dill and finely chop.
10. Toast the sesame seeds in a dry frying pan for a couple of minutes, stirring constantly, until a characteristic aroma appears.
11. In a bowl, combine chopped vegetables and green onions.
12. Pour in the sesame seeds.
13. Stir.
14. To prepare the dressing, combine soy sauce, apple cider vinegar, sugar, sunflower oil, salt and black pepper.
15. Mix the dressing until a homogeneous emulsion is obtained.
16. Pour the dressing over the salad, mix and refrigerate for 15-20 minutes to marinate the vegetables. Can be left overnight.
17. Transfer the prepared Korean-style vegetable salad to a salad bowl and serve.
18. Bon appetit!