1jalapeno sliced thinseeds removed for less spice.
1tablespoonhoney
1teaspoonlow sodium soy sauce
½teaspoonsesame oil
Instructions
Place cut cucumbers in a colander set over a bowl, sprinkle with kosher salt and give a quick toss to make sure it’s evenly coated. Let sit 30 minutes.
Rinse cucumber under running water, remove excess water by placing cucumbers on a towel to blot dry.
In a mixing bowl, combine cucumbers and remaining ingredients. Stir to coat. The liquid should cover the cucumbers entirely. Cover and refrigerate for at least 4 hours or overnight.
Notes
I like to use Persian cucumbers as they don't usually have seeds. You might also find English or Hothouse cucumbers, which are very similar.