Cucumber salads are perfect for summer. They grow easier in gardens and in pots. I have a wonderful "patio snacker" variety in a pot on my deck this year and it is producing wonderful smaller sized cucumbers. So now that the bounty is coming in the question is what to do with all those cucumbers. This recipe is very quick and yet it uses the cucumbers all the way. It is a version based on the recipe by Jaime Oliver from Meals in Minutes.
1 English cucumber (hothouse and have no wax on the outside)
1 inch piece of ginger, peeled
1 tablespoon light soy sauce
1 teaspoon sesame oil
3 tablespoons olive oil
1 lime, juiced
small bunch of cilantro, chopped (separate the leave and stalks, use stalks only and reserve leaves for another recipe)
1/2 chile (I used a serrano), finely chopped
Grate the ginger onto your serving platter. (I used a low pasta/fruit bowl.) Add the soy sauce, olive oil and sesame oil. Add the lime juice and then taste for addition seasoning. Peel the cucumber into strips. Either discard the middle or cut into thin slices and add the the salad. (I like to use everything as to eliminate waste.) Add the cilantro stalks and the chile. Toss just before serving.