Ingredients

• 1 1/2 lb Turkish, Persian, or English cucumbers (about 5 cups sliced)
• 1/2 tsp salt
• 4–5 scallions, finely sliced
• 1 tsp ginger, grated, more to taste
• 1 fat garlic clove, grated or finely minced
• 1/4 cup rice wine vinegar (or rice vinegar)
• 1 Tbsp soy sauce (or Bragg's Liquid Aminos or coconut aminos)
• 1 Tbsp toasted sesame oil (not regular sesame oil)
• 1–2 Tbsp maple syrup (or agave, honey, or sugar), more to taste
• 1–2 tsp chili garlic sauce (sambal oelek) or sriracha, more to taste
• 1–2 Tbsp toasted sesame seeds

Instructions

1. Score and salt the cucumbers. Run the tines of a fork down the cucumbers lengthwise so the dressing clings. Slice thinly, place in a bowl, and toss with the salt to draw out their liquid. Let stand 10–15 minutes while you gather the rest. Strain, but do not rinse.
2. Combine. Put the strained cucumbers in a large bowl with the scallions, ginger, garlic, rice vinegar, soy sauce, toasted sesame oil, sweetener, chili garlic sauce, and sesame seeds. Mix well.
3. Season. Taste and adjust salt, sweetness, and heat until it balances.
4. Refrigerate until ready to serve.

Notes: Best the same day, but keeps up to 3 days in an airtight container in the fridge.

Adapted from Feasting at Home.