Japanese cucumber salad

As I am one of those people who loves cucumbers, I wanted to offer this recipe.

Japanese Cucumber Salad

Ingredients:

2 cucumbers

2 Tablespoons soy sauce

2 Tablespoons Dulse (a sea vegetable from the coast of Maine) 

1/4 teaspoon salt (optional) 

1 or 2 Tablespoons sesame oil

3/4 cup seasoned gourmet rice vinegar 

Sesame seeds (toasting is optional)

Directions:

Peel the cucumbers then rinse and slice them as thinly as you can.  In a separate bowl, mix the soy sauce, salt, sesame oil and rice vinegar.  Using a pair of scissors, snip the Dulse into tiny pieces and add to the dressing.  Using a whisk or fork, mix it well, then pour it over the cucumbers.  If you like your veggies crunchy, mix the cucumbers over a few minutes to distribute the dressing and then serve.  If you like something with a deeper flavor,  after mixing let the cucumbers sit for fifteen minutes before serving.  Either way top each serving with a quick sprinkle of sesame seeds for a more interesting garnish.

Even kids seem to like cucumbers this way as they are not as sour as pickles. 

Note:  For people who are watching their salt intake, use low sodium soy sauce and eliminate the extra salt. 

Obviously you could eat both cucumbers yourself and probably not consumer more than 120 calories.