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This dish was my favourite way of eating veggies as a picky little girl.  It’s simple, quick to prepare, and a tasty side to anything you toss on the BBQ.

2 tbsp soy sauce

1.5 tsp white sugar

1 tsp rice wine vinegar

1 english long cucumber halved, and seeded and thinly sliced (about 1 mm)

sesame seeds

Place the slices of cucumber in a dish or bowl.  Mix together the soy sauce, sugar, and vinegar and pour over.  Use a fork to gently ensure that the cucumber slices are coated and refrigerate for 3 hours, occasionally re-coated slices in their marinade as the ones near the bottom will absorb the most. Serve cold as a side garnished with sesame seeds.

Preparation time: approx. 15 minutes (if you are a slow cutter like me)

Note: you can replace the white sugar with brown if you need to and although I haven’t tried it myself, I imagine this would work with Tamari or Bragg’s for a gluten free version.

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