This cucumber salad, from How to Cook Everything Vegetarian, is incredibly easy and light, and compliments any east asian-ish meal very well.
3 medium cucumbers
salt and fresh black pepper
2 tb rice vinegar, or white vinegar mixed with a little water
1-inch piece of fresh ginger, peeled and grated
1 tsp sugar
2 tb soy sauce, or to taste
fine springs of cilantro for garnish
1. If your cucumbers are very fresh, just slice them and put them in bowl. If not, peel some of the skin off, scoop out the seeds, and let sit in a strainer, sprinkled with salt, for 30 minutes.
2. Toss the cucumbers with all the other ingredients, taste for salt, garnish, and serve.