Cucumber Salad

Ingredients

• 1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
• 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 sesame oil (toasted)
• 1 tablespoon maple syrup (or honey or sugar)
• 1 teaspoon chili garlic sauce (sambal oelek or sriracha, more to taste)
• 1-2 tablespoons sesame seeds (toasted)
• 1/2 teaspoon salt

Instructions

1. 1

   Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling to them (optional if in a hurry).

2. 2

   Slice the cucumbers thinly and place in a bowl. Toss with salt to help them release water and let stand while you prepare the remaining ingredients.

3. 3

   Strain the cucumbers without rinsing and transfer to a large bowl. Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, and chili garlic sauce.

4. 4

   Mix all ingredients to combine thoroughly. Taste and adjust salt and chili garlic sauce to your liking.

5. 5

   Top with toasted sesame seeds and refrigerate until ready to serve. This is best served the same day but will keep up to 3 days.

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