Chilled Cucumber Salad


2 European Cucumbers, peeled and cut or shaved into thin strips lengthwise (and kept chilled in ice water)
1/2 cup Stonewall Kitchen Red Pepper Jelly
2 Tablespoons rice wine vinegar
1 Tablespoon tamari
Toasted sesame seeds


  1. Combine Red Pepper Jelly, vinegar and tamari.
  2. Drain cucumbers. Dry well.
  3. Toss with dressing, garnish with toasted sesame seeds and serve.
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