Ingredients
- 6 small Persian or Japanese cucumbers (about 1 pound), ends trimmed
- 2 garlic cloves, grated using a microplane
- 2 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 1 tablespoon fish sauce (optional)
- 2½ teaspoons kosher salt, plus more to taste
- 1 teaspoon finely grated ginger (1-to-2-inch piece)
- 2 teaspoons finely grated lime zest
- 2 tablespoons fresh lime juice
- ¼ cup chopped cilantro
- 2 scallions, halved lengthwise and thinly sliced on an angle
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