Japanese Cucumber Salad with Furikake topping and Black Tahini Dressing

Ingredients:

• 1 cucumber, thinly sliced
• 1 teaspoon miso
• 1 teaspoon fire cider vinegar (from Cotswold Orchard Herbs)
• 1 teaspoon chia oil (Sun and Seed)
• 1 tablespoon black sesame tahini (Sun and Seed)
• 1 teaspoon Furikake seasoning (Sun and Seed)

Instructions:

1. Prepare the Cucumber:

   • Wash the cucumber thoroughly and slice it thinly.

2. Make the Dressing:

   • In a small bowl, combine miso, fire cider vinegar, chia oil, and black sesame tahini. Whisk until well combined.

3. Combine Cucumber and Dressing:

   • Place the sliced cucumber in a large bowl. Pour the dressing over the cucumber slices and toss gently to coat evenly. Allow it to marinate for about 15-20 minutes.

4. Top with Furikake:

   • Just before serving, sprinkle Furikake seasoning over the cucumber salad.

5. Garnish with Sesame Seeds:

   • Finish off the dish by garnishing it with sesame seeds for a delightful crunch.

6. Serve and Enjoy:

   • Transfer the cucumber salad to a serving dish. This version, without rice, still delivers a burst of Japanese-inspired flavors, making it a perfect side dish for sushi or a refreshing appetizer.

Feel free to adjust quantities to suit your taste preferences. Enjoy your Japanese Cucumber Salad with the rich flavor of black sesame tahini dressing!