Balanced Senses Cucumber And Mango Salad

• For the dressing
• juice of 1 lime
• 1 tablespoon rice vinegar or white vinegar
• 1 tablespoon soy sauce
• 1 tablespoon canola or other light-flavored oil
• 2 teaspoons honey
• 2 teaspoons fresh ginger, peeled and grated
• 1/2 jalapeno or other hot red or green pepper, stemmed, seeded, and finely chopped
• For the salad
• 2 cucumbers, partially peeled and sliced into 1/4" rounds (peel the cucumbers lengthwise, skipping a finger's width section of green skin every other pass of the peeler as you move around the cucumber)
• 1 large, ripe mango, cut into 1/2" cubes
• 2 green onions, white and green parts sliced into thin rounds
• 1 tablespoon toasted sesame seeds (optional for garnish)
• 1 tablespoon chopped fresh cilantro (optional for garnish)

1. Whisk together all dressing ingredients.
2. Pour dressing over cucumbers, mango, and green onions in a large bowl.
3. Toss together and let stand in refrigerator for 10-15 minutes.
4. Garnish with toasted sesame seeds and/or chopped cilantro and serve immediately.

dressing, lime, rice vinegar, soy sauce, oil, honey, fresh ginger, green pepper, salad, cucumbers, mango, green onions, sesame seeds, fresh cilantro

Taken from food52.com/recipes/5062-balanced-senses-cucumber-and-mango-salad (may not work)