Ingredients
Cucumbers
- 1 1/2 pounds Turkish, Persian, or English cucumbers (about 5 cups sliced)
- 1/2 teaspoon salt
Dressing and Seasonings
- 4-5 scallions, finely sliced
- 1 teaspoon ginger, grated, more to taste
- 1 fat garlic clove, grated or finely minced
- 1/4 cup rice wine vinegar (or substitute rice vinegar)
- 1 tablespoon soy sauce (or substitute Bragg’s Liquid Aminos or Coconut Aminos)
- 1 tablespoon toasted sesame oil (do not use regular sesame oil)
- 1 ½ – 2 tablespoons maple syrup (or honey, or sugar), more to taste
- 1-2 teaspoons chili garlic sauce (Sambal Olek) or substitute sriracha, more to taste
- 1-2 tablespoons toasted sesame seeds
Instructions
- Score and Salt Cucumbers: Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling better. Then slice the cucumbers thinly and place them in a bowl. Toss with the salt and let stand for 10-15 minutes so they draw out their liquid. After resting, strain the cucumbers but do not rinse.
- Combine Ingredients: Place the strained cucumbers in a large bowl with the sliced scallions, grated ginger, minced garlic, rice wine vinegar, soy sauce, toasted sesame oil, maple syrup (or alternative sweetener), chili garlic sauce (or sriracha), and toasted sesame seeds. Mix everything thoroughly to ensure even coating.
- Season and Adjust: Taste the salad and adjust the salt, sweetness, and spice levels to your preference, aiming for a balanced flavor profile as noted.
- Refrigerate Before Serving: Chill the salad in the refrigerator until ready to serve. It’s best consumed the same day but can be stored for up to 3 days in an airtight container.
Notes
- Scoring cucumbers helps the dressing absorb more flavor.
- Using toasted sesame oil is essential for its rich nutty flavor—avoid regular sesame oil.
- You can substitute the sweetener with honey or sugar if preferred.
- Adjust chili garlic sauce or sriracha to control the heat level.
- Best served fresh but will keep refrigerated for up to 3 days.
- If using regular rice vinegar instead of rice wine vinegar, the taste will be slightly different but still delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (including resting and mixing time)
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
