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Seven O'Clock Cucumber Salad

Rhea Yablon Kennedy

Makes 3-6 servings


  • 2 medium cucumbers, peeled if not organic, seeds scooped out, and diced
  • ½ medium onion, minced
  • 1 tablespoon umeboshi plum vinegar, or 1 Tbs. apple cider vinegar plus salt to taste
  • 1 teaspoon dried mint or 1 Tbs. fresh mint (you can also try Thai or Italian basil).
  • 2 teaspoons black sesame seeds (optional)

Toss all ingredients together. Chill for a few hours and toss again before serving, or start devouring right then and there.