Cucumber Salad With Seaweed And Sesame

Cucumbers are perfect for handling summer’s heat.  This is a classic Japanese summer salad of cucumbers in vinegar with numerous variations.  Make it up about about an hour before so the flavors have some time to blend. The flavor is even better after a day or two as they pickle a little more.  Enjoy!

Servings: 6 Prep Time: 10 mins

Ingredients

• 1 large cucumber cut in to 1/2 inch quarters

• 1-2 Tbsp rice wine vinegar

• 1 Tbsp nori or light seaweed crumbled

• 1/2 Tbsp sesame seeds black or white

• 1-2 Tbsp water

• dash organic cane sugar only if you need it

Instructions

Slice and quarter the cucumber to desired bit sizes. In a medium bowl, combine vinegar, water, seaweed, seeds and sugar. Pour over cucumbers until thoroughly coated. Serve chilled.

Recipe Notes

Energetics: This recipes is cooling and yin nourishing overall.  Cucumbers are high in vitamins and cool heat conditions. Seaweed softens hard masses, are rich in minerals and deeply nourish Yin.