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Learn more Cool, refreshing cucumbers tossed with a tangy sesame-ginger dressing. Vegan and gluten-free.
Can salt cucumbers ahead and drain in a strainer for 20 minutes to a few hours. Keeps up to 3 days refrigerated. Equipment
mixing bowl
fine mesh strainer
fork
grater
Labels
Ingredients 3 pounds Turkish, Persian or English cucumbers about 5 cups sliced 1/2 teaspoon salt4 scallions finely sliced 1 teaspoon ginger grated 1 garlic finely minced 1/4 cup rice vinegar seasoned rice vinegar recommended 1 tablespoon soy sauce for gluten-free use Bragg's Liquid Aminos or coconut aminos 1 tablespoon toasted sesame oil1 tablespoon maple syrup or honey or sugar, more to taste 1-1 teaspoon chili garlic sauce sambal oelek or sriracha, more to taste 1-2 tablespoon toasted sesame seeds
Preparation Using the tines of a fork, score the cucumbers lengthwise to help the dressing cling. Slice the cucumbers thinly and place in a mixing bowl; toss with the salt and let stand to release water (20 minutes to a few hours) if time allows. Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl. Add the scallions, grated ginger, minced garlic, rice vinegar, soy sauce, toasted sesame oil, maple syrup, optional chili paste, and toasted sesame seeds. Mix to combine, taste and adjust salt, sweetness, and heat to your liking. Refrigerate until ready to serve. Best served the same day but will keep up to 3 days in an airtight container.