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Ingredients
  

  • 1 lb pickling cucumbers sliced in rounds
  • 1/2 bunch shiso sliced in small ribbons
  • 1 tbsp furikake or sesame seeds

Dressing

  • 1 1/2 tsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp  coconut aminos

Instructions
 

  • Chop veggies and set aside
  • Mix dressing ingredients together in a tupperware and adjust to taste, adding more oil, aminos or vinegar as necessary.
  • Mix in cucumbers and shiso and gently toss
  • Refrigerate for 2 hours so flavors can meld.
  • Top with furikake seasoning or sesame seeds