Serves 3 to 4
6 large firm cucumbers
3 – 4 tablespoons lite-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons unflavored rice vinegar
1 tablespoon honey
2 teaspoons Asian chili sauce (sriracha)
2 cloves of garlic, pressed or minced
⅓ cup tahini sauce (see note)
1 tablespoon white sesame seeds
4 to 5 scallions, thinly sliced on the diagonal
NOTE: In a pinch you can substitute a creamy peanut butter for the tahini.
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