3 large cucumbers, peeled, seeded & cut into bite-sized chunks
3 T rice or cider vinegar
4 T soy sauce
2 t sugar
2 to 3 t toasted sesame oil
1 T tahini sauce
Place the cucumbers in mixing bowl; cover and refrigerate overnight. Drain off accumulated liquid. Combine remaining ingredients well and gently toss with cucumbers. Serve the salad lightly chilled. It could be garnished with thin sliced whole scallions.