Asian Cucumber Salad

Ingredients

2 cucumbers, halved lengthwise and sliced

1/2 cup red onion, chopped

1/2 c rice vinegar

1 Tbsp. sesame oil

1 Tbsp. liquid aminos

1/2 Tbsp. honey or can substitute liquid monk fruit or liquid stevia (use much less follow conversion recommendations)

3 cloves garlic, minced

1 tbsp. minced fresh ginger

1 tablespoon sesame seeds

1 teaspoon red pepper flakes (more or less to taste)

roasted seaweed sheets (optional)

Directions:

In a large bowl, whisk together rice vinegar, honey, sesame oil, soy sauce, garlic, ginger, sesame seeds, and red pepper flakes until well combined.

Add cucumbers and red onion. Toss. Refrigerate several hours before serving for best results.  If desired,  right before serving, crumble the roasted seaweed sheets on top. 

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