Japanese Cucumber
Salad
9 oz. cucumber (1 English cucumber or 4-5 Persian
cucumbers)
3 tbsps coconut sugar or agave
1/2 cup rice vinegar (seasoned)
toasted sesame seeds (optional)
Pour the vinegar mixture over the cucumber slices. Toss
the cucumber and dressing together. Cover
and
refrigerate for at least an hour. Sprinkle with sesame
seeds and serve. Serves 4-6 as a side
dish.
Add
ins: Fresh basil and tomato
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