3 Cups English Cucumber, peeled, seeded and sliced into ¼ inch strips
3 Tbsp. Lime Juice
2 Tbsp. Soy Sauce
1 Tbsp. Chili Garlic Sauce
⅓ Cup Cilantro, chopped
⅓ Cup Pistachios, chopped
Pepper and Salt (to taste)
Combine watermelon and cucumber and place on rack over a baking sheet or colander. Salt generously and cover with plastic wrap and refrigerate for 30 minutes or up to 4 hours. Remove and transfer to a large bowl. In a smaller bowl, add lime juice, soy sauce, chili garlic sauce and whisk to combine and pour over cucumber and watermelon. Add cilantro, pistachio, pepper (aggressively) and salt to taste and toss gently. Can be served cold or at room temperature.