Asian Cucumber Salad


  • 1 large cucumber or 4 mini cucumbers washed and thinly sliced
  • 2 1/2 tbsp Rice Wine Vinegar
  • 1 tsp Ty Ling Pure Sesame Oil
  • 1/4 tsp Sea Salt
  • 1/2 tsp Black Pepper or to taste
  • 1 tsp sesame seeds (toasted or untoasted), optional


  1. Wash and slice the cucumbers and place in a medium bowl.
  2. Add vinegar, sesame oil, salt and pepper and toss. Top with sesame seeds if you wish.
  3. Eat right away or cover and store in fridge for up to two days. Enjoy!