A delicious, chilled cucumber salad with an Asian flair
2 Chilled, English Cucumbers (can be Japanese or Persian if available)
1/4 cup Tamari
2 TBSP Rice Vinegar
1 TBSP Seasame Oil
Seasame Seeds (optional)
Seaweed Flakes (optional)
With a vegetable peeler, remove strips of the cucumber skin. I usually will remove 3 strips.
Slice the cucumbers and then chop the slices in half, creating half moon shapes. Place into a bowl.
Mix together the tamari, rice vinegar, and sesame oil. Pour over the cucumbers and mix well, ensuring all of the cucumbers are coated.
If desired, sprinkle with sesame seeds and/or seaweed flakes.
Serve and enjoy.