Ingredients
Scale
- 1.5 lb cucumbers, thinly sliced
- 3/4 tsp salt
- 5 scallions, sliced
- 2 tbsp toasted sesame seeds
- 1/4 cup fresh cilantro
- 1.5 tsp fresh ginger, grated
- 2 garlic cloves, minced
- 1/4 cup rice vinegar
- 1 tbsp soy sauce
- 1.5 tbsp sesame oil
- 1 tbsp maple syrup
- 1.5 tsp chili garlic sauce
Instructions
- Score cucumbers lightly and slice thinly.
- Salt cucumbers and let rest 10–15 minutes.
- Whisk rice vinegar, soy sauce, sesame oil, and maple syrup.
- Add garlic, ginger, and chili sauce.
- Drain cucumbers and gently press out excess water.
- Toss cucumbers with dressing.
- Add scallions, sesame seeds, and cilantro.
- Mix well and let sit briefly before serving.
Notes
- Salting is key to keeping cucumbers crisp.
- Adjust sweetness and spice to taste.
- Best served fresh or slightly chilled.
- Pairs well with grilled meats or rice dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan