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.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.