• 1 lb. local cucumbers
• 1 tsp. Kosher salt
• 1 garlic clove, finely grated
• 1/4 cup tahini
• 3 Tbsp. freshly squeeze lime juice
• 1 Tbsp. soy sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. white miso
• 1 tsp. fresh ginger, finely grated
• 1 tsp. white sugar
• 1 tsp. coconut oil, melted
• 2 scallions or spring onions
• 1 tsp. sesame seeds (or try everything bagel spice)
• 1/4 cup cilantro, minced (optional)

1. Cut cucumbers in half lengthwise, then slice 1/4-inch thick on a deep diagonal into 2–3 inch-long pieces. Transfer cucumbers to a large bowl, add salt, and toss to combine. Cover and chill at least 1 hour and up to 12 hours. Drain cucumbers.
2. Whisk garlic, tahini, lime juice, soy sauce, vinegar, miso, ginger, sugar, and oil in a small bowl to combine. Pour dressing over cucumbers and toss well to coat.
3. Transfer cucumber salad to a serving dish. Top with scallions, sesame seeds, and cilantro, if using.

Photo by and recipe inspired by Bon Appetit