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 andÂ slice 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 ofÂ tamari soy sauce or Bragg’s Aminos
1- 2 tsp. sesame seeds for garnish (reg. or black)
Optional: 1 Tbl. capers
- Place the cut cukes and scallions or leeks and chives in a serving bowl and toss with oil, vinegar, and tamari.
- 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.