Korean Sweet-Sour Cucumber Salad

• 1 each english cucumber slice into half-moon slices
• 1 each sweet red bell peppers slice into 1/4-inch strips
• 1 each carrots peeled and slice into matchsticks
• 1 each bean curd sheets optional, cut into 1/4-inch strips
• 2 each celery thinly sliced
• 1/2 tablespoon hot chili peppers Korean, or 1/4 teaspoon red pepper flakes, or to taste
• 2 tablespoons rice vinegar or to taste
• 1 tablespoon maple syrup or to taste
• 1 teaspoon sesame oil
• 1 1/2 tablespoons olive oil, extra-virgin
• 1 teaspoon sesame seeds toasted
• 1/2 teaspoon salt or to taste
• 1 x black pepper to taste

1. Make the dressing first, add all the dressing ingredients in a small bow, and mix until well blended.
2. Set aside.
3. In a large mixing bowl, add cucumber, sweet red bell pepper, carrots, tofu sheet if using, and celery.
4. Pour dressing over vegetables, and gently toss until well coated and evenly distributed.
5. Serve.
6. Note: If you don't eat salad right away, wrap it up, and keep it in the frige.
7. Toss it again before serving.

cucumber slice, sweet red bell peppers, carrots, celery, hot chili peppers korean, rice vinegar, maple syrup, sesame oil, olive oil, sesame seeds toasted, salt, black pepper

Taken from recipeland.com/recipe/v/korean-sweet-sour-cucumber-sala-53368 (may not work)