Japanese Cucumber Salad

Peel the cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise and scrape the seeds out with a spoon. Using a mandolin, food processor, or knife, slice the cucumber into very thin slices. In a medium bowl, whisk together the vinegar, canola oil, Splenda or Stevia, and salt (optional). Toss the cucumbers and sesame seeds in the dressing and serve. Chef Tip: You can find a reasonably priced hand held slicer (also called a mandolin) in any kitchen supply store. Using it makes this salad really easy and consistent.   MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.