Sunomono (Japanese Cucumber Salad)

2 large cucumbers (peeled for less carbs)

1 tsp salt

⅓ cup rice vinegar

1 tbsp sweetener (+/-)

¾ tsp ginger (or 1½ tsp fresh grated)

¼ tsp soy sauce

sesame seeds (optional)

subheading: Optional:

Seafood....octopus, crab, fish, lobster, scallops (prepared)

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.

Place cucumber slices in a bowl and sprinkle with salt.

Let stand at room temperature 30 minutes, or until cucumbers are softened.

Drain and squeeze out excess liquid.

In a small bowl combine vinegar, sugar, salt, ginger, and soy sauce.

Add cucumbers and mix until cucumbers are coated with the mixture.

Chill for at least 1 hour before serving.

Sprinkle sesame seeds on top of each serving as garnish if desired.

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