This is really tasty, light, refreshing, and all that. I would say it’s more of a side dish than a main course, really hard to make it feel like a full meal. But it can accompany any number of dishes to add a little extra something, and it’s just lovely.
- 2 large thin-skinned cucumbers(about 1 1/2 pounds), sliced thin
- Salt to taste
- 3 tablespoons rice vinegar
- 1 tablespoon Shoyu or Tamari
- 1 teaspoon agave or raw honey
- 1 small garlic clove, minced or pureed
- 1 teaspoon minced fresh ginger
- ⅛ teaspoon cayenne (more to taste)
- Freshly ground pepper
- 3 tablespoons sesame oil
- 1 bunch scallions, white and light green parts, sliced very thin
- 2 tablespoons chopped cilantro
- Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
- Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.