(Baby) Cucumbers with Leeks & Chives

NOTE: Thanx to my friend Rhoda for catching my omission of chives!!!


Note: If you don’t find baby cucumbers, feel free to use regular cucumbers and┬áslice in half. Please buy organic, since the cukes are not peeled.

Utensils: Cutting board and knife, serving bowl with platter
Prep. Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, No Sugar Added


3 cups (baby) cucumbers, sliced with skins on (Buy organic.)
1/4 cup sliced scallions or leeks (white parts with a little green)
1 Tbl. fresh cut chives
1/4 c. sesame oil (can also use olive)
1/8 cup umeboshi plum or rice vinegar (or balsamic)
Dash of┬átamari soy sauce or Bragg’s Aminos
1- 2 tsp. sesame seeds for garnish (reg. or black)
Optional: 1 Tbl. capers


  1. Place the cut cukes and scallions or leeks and chives in a serving bowl and toss with oil, vinegar, and tamari.
  2. Sprinkle with sesame seeds and add drained capers if using. Allow to marinate for a few minutes before serving.Yield: Three cups make 6 servings of 1/2 cup each or 3 servings of one cup each.

One Response to “(Baby) Cucumbers with Leeks & Chives”

  1. Rhoda Goldstein Says:

    Where are the chives?

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