Today’s snack is something I’ve been eating all week. What I do is cut up two Persian cucumbers, drizzle them with some rice wine vinegar, add a splash of sesame oil and give it a good stir. I let it sit for about 5 minutes, then I add toasted black and white sesame seeds on top. The tangy crunch is kind of addictive. The sesame oil gives it a little oomph. I’m happy to report that Cooper’s super into it too….as long as I let him put allllllll the sesame seeds he wants on his cucumbers(which is a ton).
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