Makes 4 servings
1 large cucumber
1 Tablespoon soy sauce
1 teaspoon maple syrup
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds (black or white)
The ease of this recipe comes from simply adding everything to a tupperware container and shaking. No need to break out a whisk or high-end equipment. While this might not be a fancy recipe, the flavors deliver. This salad works well in a rice bowl, on a salad, or even eaten alone right out of the container (no shame, we do it, too).
1. Chop cucumber into small ½ inch wedges or cubes, depending on preference. Add to a medium tupperware container.
2. Add the rest of the ingredients to the tupperware and shake vigorously for 20–30 seconds. Refrigerate for at least 20 minutes before serving and up to one hour. Shake once more before serving.