Asian Style Cucumber Salad

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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.

Ingredients:

  • 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
  • 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

Preparation:

  1. 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.
  2. 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.

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