a classic fresh and savoury cucumber salad that comes together in a snap!
Serves 4, as a side
Ingredients
1 english cucumber, ends removed
1/2 tsp. salt
1/2 tsp. maple syrup
1 tsp. gf tamari
1 tsp. black vinegar or rice vinegar
1 tsp. sesame oil
1 tsp. chili crisp or favourite chili oil
1 garlic clove, minced (optional)
sesame seeds, as garnish
cilantro and/or scallions, chopped, as garnish
Instructions
Lay out cucumber on a cutting board. With a rolling pin, smack cucumber until the cucumber splits. Cut into 4 long pieces. Cut each length on a bias into bite-sized pieces.
Season with ingredients from salt to garlic and toss in a bowl to combine. Taste and adjust seasoning to your liking.
Transfer to a serving bowl with a slotted spoon, leaving behind any liquid. Garnish with sesame seeds and herbs and serve immediately. Store in the fridge for up to 2 days, but this dish is best on day 1.