In a medium bowl, whisk together ¼ cup of vinegar and ¼ cup of oil until well emulsified. Add in a tablespoon of sesame seeds and a pinch of red pepper flakes.

Finely chop a generous handful of fresh cilantro, two stalks of celery, and two cucumbers. Slice three scallions.

Add the chopped veggies to the bowl with the dressing and gently toss until well combined.

Sprinkle salt and pepper over the salad to taste, and toss again.

Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.

Toss the salad again before serving and garnish with additional sesame seeds if desired.