Thai Cucumber Noodle Salad

• 4 large Cucumbers
• 1 Lime, juiced
• 3 tbsp Soy Butter, Sun Butter, or Tahini
• 1 tbsp Honey
• 2 clove Garlic
• 1 tbsp Toasted Sesame Oil
• 1 tbsp Extra-Virgin Olive Oil
• 1 tsp Salt
• 1/4 tsp Chinese 5-Spice Powder
• 1 tsp Fresh Grated Ginger
• 1 Cilantro, chopped, to garnish (optional)
• 1 Tomato, sliced, to garnish (optional)

1. Peel the cucumbers.
2. Hold a cucumber over a bowl, and peel off thin strips using a vegetable peeler into the bowl.
3. Stop when you get down to the seeds.
4. Continue until all the cucumbers have been peeled.
5. Put the peeled cucumbers into a colander over a bowl or sink, and mix in the salt.
6. Let stand for at least 15 min to draw out excess water.
7. Mix together the remaining ingredients to make the dressing.
8. The dressing will be very think, but it will thin out once added to the cucumbers as they give off more water.
9. Dress the cucumber noodles when they have finished draining.

cucumbers, soy butter, honey, clove garlic, sesame oil, extravirgin olive oil, salt, ginger, cilantro, tomato

Taken from cookpad.com/us/recipes/352598-thai-cucumber-noodle-salad (may not work)