Looking to add a kick to your cukes? This simple salad highlights the sweet, refreshing coolness of summer cucumbers and adds a bang of ginger and chili paste to make a noteworthy side dish. Great with fish, on the side of a marinated meat, or added to a vegan rice bowl.
1 1/2 pounds slicing 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
Method:
Run a fork down the length of each cucumber a few times to lightly groove the skin (it helps the dressing stick, but you can skip this step if you’re short on time).
Thinly slice the cucumbers and place them in a bowl. Sprinkle it with salt and toss well. Let them sit while you prep the rest of the ingredients so they can release some water.
Drain the cucumbers in a fine-mesh strainer (don’t rinse), then transfer to a clean bowl. Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, and—if using—red chili paste and toasted sesame seeds. Toss until everything is evenly coated.
Taste and tweak: add a pinch more salt, a touch more sweetness, or extra chili paste for heat.
Chill until serving. Best the day it’s made, but it’ll keep up to 3 days in an airtight container in the fridge
Adapted from Feasting at Home