Super EASY Sweet and Sour Japanese Cucumber Salad!!

​ https://i.redd.it/yri17pv1vp421.jpg ​ ​ Cook Time / Carb Info Prepping Time 5M Total Time 5M Net Carb/Serv ~2g ​ Ingredients 2 Persian or Japanese Cucumbers (American cucumbers are too soft for this dish) 1 tsp Salt 2 tsp Sesame Seed 2 tbsp Rice Vinegar 1 tbsp Swerve 1/2 tsp Soy Sauce 1 tbsp Dried Seaweed (optional) ​ Directions Full step by step pictures recipe @ https://lowcarbingasian.com/japanese-cucumber-salad ​ 1) Gather all the ingredients. 2) If you are using optional dried seaweed, fill a bowl of water and add the dried seaweed. It should re-hydrate in about 5 minutes. 3) With a vegetable peeler, peel the skin off the cucumbers every other stroke. Pour 1/2 tsp of salt into the palm of your hands and rub the salt into the cucumber. Repeat with the other cucumber. 4) Cut the cucumbers into 1/4 inch slices and place into mixing bowl. 5) Add rice vinegar, soy sauce, swerve, sesame seeds into the mixing bowl and mix well. 6) Once seaweed is re-hydrated, squeeze excess water from the seaweed and add into the mixing bowl. Transfer to serving bowl and keep refrigerated until ready to serve. submitted by /u/LowCarbingAsian [link] [comments]

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