This is super easy, very tasty and travels well so it's great for picnics, lunch bags, whatever. It tastes wonderful at room temperature. From the Chicago Tribune, originally attributed to Ron Bilaro, a personal chef in Chicago. The original recipe called for 2 T. of the sesame oil but I knocked that down to 1 T. as we feel a little goes a long way with sesame oil. Add more if you wish.

Ingredients

4 serv.

rice wine vinegar↗1⁄4 cup
sesame oil↗1 tablespoon
sesame seeds↗2 tablespoons
salt↗1⁄2 teaspoon
fresh ground pepper, to taste↗
shredded carrot1 cup
English cucumber, peeled, seeded and diced1
small red onion, cut in half and thinly sliced↗1⁄2

Step-by-step instructions

1
Whisk together vinegar, sesame oil, sesame seeds, salt and pepper in a small bowl.
2
Combine carrots, cucumber and onion in a medium bowl. Add the vinegar dressing and mix thoroughly.
3
This travels well and tastes great at room temperature.

Source: food.com

Original recipe ↗

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