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, chopped
- 1.5 tsp fresh ginger, grated
- 2 garlic cloves, minced
- 1/4 cup rice vinegar
- 1 tbsp soy sauce
- 1.5 tbsp toasted sesame oil
- 1 tbsp maple syrup
- 1.5 tsp chili garlic sauce
Instructions
- Score cucumbers lightly with a fork and slice into thin rounds.
- Place cucumbers in a colander, toss with salt, and let sit for 10-15 minutes to draw out excess moisture.
- Meanwhile, whisk rice vinegar, soy sauce, sesame oil, and maple syrup in a bowl until combined.
- Add garlic, ginger, and chili garlic sauce, and mix well.
- Gently press cucumbers to remove remaining liquid and transfer to a bowl.
- Pour dressing over cucumbers and toss to coat evenly.
- Add scallions, sesame seeds, and cilantro, then toss again.
- Taste and adjust seasoning as needed. Let sit 5 minutes before serving.
Notes
- Salting the cucumbers is key to keeping them crisp and not watery.
- Adjust sweetness, spice, or salt to taste.
- Best served fresh but can chill briefly before serving.
- Great as a side for grilled meats, rice bowls, or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg