1 1/2 pounds Turkish, Persian or English cucumbers (about 5 cups sliced)
1/2 red onion - thinly sliced (I added this to the recipe)
1/2 teaspoon salt
4–5 scallions, finely sliced
1 teaspoon ginger, grated
1 clove garlic, finely minced
1/4 cup rice vinegar (I used more to taste)
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
1. 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.)
2. 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.
3. Strain the cucumbers, (do not rinse) place them in a large bowl and add the red onions, scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
4. Taste and adjust salt to your liking. Add more chili paste if you like.
5. Refrigerate until ready to serve. This is best served the same day but will keep up to 3 days.
I used added more rice vinegar to make it slightly more tangy.
I used honey for the sweetness
I used Sriracha
Red onions were not in the original recipe - feel free to omit