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Sesame Cucumber Salad


1/2 cup tamari or soy sauce

1 cup rice vinegar

1 cup sugar

2 cloves garlic, grated

1x2-inch kombu piece, optional

1 1/2 cups water

8-10 mini cucumbers, such as Persian

4 carrots, peeled


2-4 tablespoons sesame oil

Sesame seeds


  1. Put tamari, rice vinegar, sugar, garlic, kombu, and water into a 1-gallon zip-top bag
  2. Chop cucumbers into 1-inch bite-size pieces.
  3. Add cucumbers to the bag, seal, and massage lightly.
  4. Add carrot peels.
  5. Seal bag top and place in fridge. Marinate for 6 hours or up to 12 hours.
  6. Add 2 to 4 tablespoons sesame oil and sesame seeds to bag and massage to combine. Serve chilled.
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