Ingredients:

  • 2 Large English Cucumbers
  • 1 tsp Sea salt
  • 2 Scallions, thinly biased-cut
  • 1/4 cup Unseasoned rice vinegar
  • 1 tbsp Low-sodium tamari or soy sauce
  • 1 tsp Maple syrup or honey
  • 1 tsp Toasted sesame oil
  • 1 clove Garlic, microplaned
  • 1/2 tsp Gochugaru (Korean chili flakes) or red pepper flakes
  • 1 tbsp Toasted sesame seeds

Instructions:

  1. Slice the cucumbers into uniform 1/8-inch rounds using a mandoline or sharp knife.
  2. Place the cucumber slices in a colander over a bowl and toss thoroughly with sea salt. Let them sit for 10 minutes to allow osmosis to draw out excess moisture.
  3. Pat the salted cucumbers dry with a paper towel until no surface moisture remains.
  4. In a large mixing bowl, whisk together the rice vinegar, tamari, maple syrup, toasted sesame oil, and microplaned garlic until the sweetener is fully dissolved.
  5. Add the purged cucumbers, sliced scallions, gochugaru, and toasted sesame seeds to the bowl. Toss vigorously to ensure even coating and serve immediately.