Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally. Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili Lime Dressing. Sprinkle with mint. Chili-Lime Dressing: Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. (Can be made 6 hours ahead. Cover and refrigerate.) *Available at Asian markets and in the Asian foods section of some supermarkets. Per Serving (with dressing): Calories 70; total fat 3 g; saturated fat 0.5 g; cholesterol 0 Dressing (1 tablespoon): Calories 27; total fat 2 g; saturated fat 0.5 g; cholesterol 0 Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com Recipe by: Sally Anne smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 on Apr 4, 1998