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
- Spiralize the cucumbers and place them in a paper towel lined colander. Place another paper towel on top of the cucumbers and put a heavy bowl on top to gently squeeze out any excess moisture.
- Whisk together soy sauce, oil, vinegar, honey, chili sauce, garlic and tahini in a 3 to 4 cup measuring cup. If you have a emulsifier, this is an opportune time to use it.
- Place the cucumber strands in a large serving bowl. Spoon or pour in a small amount of the sesame sauce onto the cucumber and using a couple of forks, gently toss the cucumbers and sauce together. Continue to add sauce until the cucumber is lightly dressed but not drenched in it.
- Sprinkle the sesame seeds and the scallions on top and serve.
NOTE: In a pinch you can substitute a creamy peanut butter for the tahini.