Name: Japanese Inspired Cucumber Salad
Ingredients: ½ cucumber very thinly sliced; a sprinkle of pink Himalayan salt; 3 tbsp rice vinegar; 2 tbsp filtered water; ½ tbsp liquid aminos (this is a soy sauce alternative); 1 tbsp seaweed/3 strips from the packs *; 1 tsp fresh julienned ginger; ½ tbsp sesame oil

Ingredients

Scale

½ cucumber very thinly sliced
a sprinkle of pink Himalayan salt
3 tbsp rice vinegar
2 tbsp filtered water
½ tbsp liquid aminos (this is a soy sauce alternative)
1 tbsp seaweed/3 strips from the packs *
1 tsp fresh julienned ginger
½ tbsp sesame oil

Cook Mode Prevent your screen from going dark

Instructions

Chop your cucumber into very thin slices
Sprinkle them with salt then add to a small bowl
In a separate bowl, mix together your vinegar, water, aminos, ginger, and sesame oil
Tear up your seaweed into fine pieces then add to your liquid mixture and let them fully soak then continue to stir
Finally, pour the dressing over your cucumbers

Notes

*I buy the small grab and go seaweed packs (ie: sea snax)