Ingredients
Equipment
Method
- Wash cucumbers. Optionally score skin with fork tines. Slice into rounds or half-moons of even thickness.
- Place cucumber slices in a bowl and toss with ½ teaspoon salt. Let rest 10–15 minutes to draw out moisture.
- Transfer cucumbers to a fine mesh strainer. Press gently to remove excess water. Do not rinse. Add drained cucumbers to clean mixing bowl.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce.
- Add scallions, ginger, and garlic to the cucumbers. Pour dressing over and toss gently to combine.
- Taste and adjust seasoning — add more sweetness or chili sauce if desired.
- Chill salad in the fridge for 15–20 minutes before serving. Garnish with toasted sesame seeds.
Notes
Use Persian or English cucumbers for the best crunch. Don’t skip salting and draining to avoid sogginess. Adjust sweetness and heat to taste. You can prep the dressing ahead for quick assembly.
