Asian Cucumber Salad

Asian Cucumber Salad

1 pound Persian or mini-cucumbers, diced
1 teaspoon salt
2 teaspoons sugar or one packet of Stevia or Monkfruit sweetener
2 tablespoons rice wine vinegar
2 tablespoons coconut aminos or tamari or soy sauce
1 teaspoon sesame oil
2 tablespoons sesame seeds
¼ cup chopped fresh cilantro (optional, but adds great flavor)

Place the cucumbers in a small bowl. Add the salt and sugar, stir, and let sit for about 5 minutes (this helps extract some of the water from the cucumbers).

Add the vinegar, and stir well.

Add the coconut aminos/tamari/soy sauce, sesame oil, sesame seeds, and cilantro, if using.

Stir well. Can be served immediately or left to marinate for a few hours before serving. 

Serves 4-6 as a side.