1 or 2 (about 3/4 pound) dark green cucumbers
1 small sweet pepper, any variety, very finely diced
3 scallions, including an inch of the greens, thinly sliced
2 tablespoons chopped dill
1 tablespoon chopped cilantro
1 1/2 tablespoons rice wine vinegar
sea salt and freshly ground white pepper
Score the cucumbers with the tines of a fork or a citrus zester. Cut them lengthwise into quarters, slice off the seeds, then chop the flesh into small pieces. Toss with the remaining ingredients. Taste for salt and adjust the level of acidity if needed. Let stand for 30 minutes if time allows. Use within a day or two. MAKES ABOUT 3 CUP.
Recipe from Local Flavors.