Ingredients

The following ingredients have 4 Servings
  •  1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
  • 1/2 teaspoon salt
  • 4-5 scallions, finely sliced
  • 1 teaspoon ginger, grated
  • 1 clove garlic, finely minced
  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce, Bragg’s Liquid Amino Acid or Coconut amino acid.
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup (or honey, or sugar)
  • 1 teaspoon red chili paste (or sriracha, both optional) more to taste
  • 1-2 tablespoons toasted sesame seeds

Instruction

  • Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
  • Slice the cucumbers thinly. Place in a bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
  • Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
  • Taste and adjust salt to your liking. Add more chili paste if you like.
  • Refrigerate until ready to serve.  This is best served the same day but will keep up to 3 days.