Ingredients

4 large cucumbers (English or Persian), thinly sliced

1/4 cup rice vinegar

2 tablespoons soy sauce (low sodium preferred)

1 tablespoon sesame oil

1 tablespoon chili garlic sauce (adjust to your spice preference)

1 tablespoon honey or maple syrup

2 cloves garlic, minced

1 inch ginger, grated

1/4 cup chopped green onions

2 tablespoons sesame seeds, toasted

1/4 cup chopped cilantro (optional)

Pinch of red pepper flakes (optional, for extra heat)

Salt to taste

Instructions

Step 1: Wash cucumbers thoroughly. Slice them thinly, about 1/8 inch thick. Place the slices in a colander and sprinkle with 1 teaspoon of salt. Toss to coat evenly and let them drain for at least 30 minutes, up to 1 hour. Press down with a plate and weight if you like. After draining, rinse the cucumbers well to remove excess salt and squeeze out any remaining moisture.

Step 2: In a medium bowl, whisk together the rice vinegar, soy sauce, sesame oil, chili garlic sauce, and honey or maple syrup. Add the minced garlic and grated ginger, then whisk again until combined. Taste the dressing and adjust the seasoning as needed—add more honey for sweetness, more chili garlic sauce or red pepper flakes for heat, or salt to your liking.

Step 3: Transfer the drained cucumber slices to a large bowl. Gently toss them with the prepared dressing. Add the chopped green onions, toasted sesame seeds, and cilantro if using. Toss everything gently to mix well without bruising the cucumbers.

Step 4: Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld beautifully. Serve it cold as a side dish, a refreshing snack, or a topping for grilled meats and rice bowls.

Tips & Variations

For a milder salad, reduce or omit the chili garlic sauce and red pepper flakes.

Try substituting rice vinegar with apple cider vinegar for a different flavor twist.

Adding thinly sliced carrots or radishes can add extra crunch and color.

Use toasted white or black sesame seeds to enhance the nutty flavor.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance and chill to enhance the flavors. However, it’s best eaten within 24-48 hours to maintain crispness.

What can I substitute for chili garlic sauce?

If you don’t have chili garlic sauce, you can use a mix of chili flakes with a bit of minced garlic or a small amount of Sriracha sauce to achieve a similar spicy flavor.