Japanese Cucumber Salad
Ingredients:1 large English cucumber¼ cup rice vinegar1 teaspoon raw honey¼ teaspoon salt2 tablespoons toasted sesame seedsDirections: Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using sharp knife or food processor, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.Combine vinegar, honey and salt in a medium bowl, stirring well to dissolve honey into the vinegar. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.