📝 Instructions
= Recipe
1. Slice 2 large thin-skinned cucumbers paper-thin (using a mandoline or sharp knife). Toss with kosher salt and let stand in a colander 15 minutes. Rinse and pat dry.
2. Whisk together 3 tbsp seasoned rice vinegar, 1 tbsp soy sauce, 1 tsp sugar, 1 small garlic clove (minced), 1 tsp fresh ginger (grated), 0.125 tsp cayenne, a pinch of pepper, 2 tbsp dark sesame oil, and 3 tbsp sunflower or grapeseed oil.
3. Toss cucumbers with dressing, 1 bunch scallions (thinly sliced), and 2 tbsp cilantro (chopped). Chill before serving.