Ingredients

• 1 ½ pounds Turkish, Persian, or English cucumbers (about 5 cups sliced)
• ½ teaspoon salt
• 4–5 scallions, thinly sliced
• 1 teaspoon grated ginger
• 1 clove garlic, finely minced
• ¼ cup rice vinegar
• 1 tablespoon soy sauce (for gluten-free, use Bragg’s Liquid Aminos or coconut aminos)
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup (or honey or sugar), plus more to taste
• 1 teaspoon chili garlic sauce (sambal oelek) or sriracha, plus more to taste
• 1–2 tablespoons toasted sesame seeds

Instructions

1. Run the tines of a fork lengthwise down each cucumber to lightly score the surface. This step helps the dressing cling better but can be skipped if short on time.
2. Slice the cucumbers thinly and place them in a bowl. Sprinkle with the salt and toss gently. Let sit while preparing the remaining ingredients so excess moisture can release.
3. Drain the cucumbers using a fine mesh strainer—do not rinse. Transfer them to a large bowl.
4. Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, chili sauce, and toasted sesame seeds. Stir until everything is evenly coated.
5. Taste and adjust seasoning as needed, adding more sweetness, salt, or heat to suit your preference.
6. Chill until ready to serve. This salad is best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 3 days.