This is a recipe I modified from the fabulous book, From Asparagus to Zucchini. I added more vinegar for more zing and more soy sauce for more flavor, and switched out the sugar with local honey. I used a low-sodium Tamari, so if you’re using a full sodium soy sauce you might want to taste for saltiness before adding the 2nd teaspoon. It’s best if you put it in the fridge for at least an hour for it to marinate and cool.
2 tablespoons rice wine vinegar or white wine vinegar
2 tablespoons dark/toasted sesame oil
1/2 teaspoon kosher salt
2 teaspoons reduced sodium Tamari soy sauce – if not using low sodium, then add to taste
1 tablespoon honey
1 hot pepper, minced (removing the seeds and white ribs will ensure a less spicy dish)
Peel the cucumbers, cut lengthwise, and use a spoon to scrape out the seeds.
Slice the cucumbers into half-moons, about a half inch thick.
Whisk the remaining ingredients, including the hot peppers. Once mixed thoroughly, toss dressing with the cucumbers.
Makes 2-4 servings, depending on portion size.