2 cucumbers, peeled (leave thin strips of green peel) and thinly sliced
1/2 carrot, grated
1 to 2 tsp. toasted Kurogoma (black sesame seeds)
1 tbsp. salt

Salt the cucumbers in medium bowl. Let sit 5 to 10 minutes while you make the dressing. Squeeze excess water out of the cucumbers.

DRESSING:

Juice of 1 lemon
Approx. 2 tbsp. sugar (add sugar to lemon juice to taste)
1/4 c. NATURAL rice wine vinegar

Pour dressing over cucumbers. Add carrots. Sprinkle seeds. Chill before serving.

Variation: For those watching their salt and sugar consumption, pour enough SEASONED rice wine vinegar over sliced cucumbers to cover. Omit lemon juice and sugar. Add carrots and sprinkle seeds. Chill before serving. Serves 8.