1/4teaspoonchilly flakesoptional and not used in the recipe featured in this post
2teaspoonstoasted sesame seeds
Instructions
First, wash and cut the cucumber into bite-size pieces. Put in a bowl.
Combine the rice vinegar, gluten-free soy sauce, sugar and sesame oil in a glass jar or a salad dressing mixer and shake well.
Add marinade to the cucumber and mix to combine.
Sprinkle toasted sesame seeds over the cucumber. Serve!
Video
Notes
This salad will taste even better the next day. Simply put it in a glass jar or any other air-tight container and refrigerate. It will last like this for up to 3 days.