The secret to this cucumber salad from How to Cook Everything is to peel the cucumbers, scrape out the seeds inside before slicing them, and then let them drain, salted, in a colander before rinsing. I used the Korean-style variation, adding chili sesame oil.
The recipe is for the dressed cucumbers alone, but I laid them on a bed of very thinly sliced Romaine and dressed the salad with the remaining cucumber marinade. For added crunch, color and kick and I sprinkled on a handful of wasabi-crusted, multi-color soybeans that I bought at an Amish market in Harrisonburg, VA.
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