Asian Cucumber Salad

Step 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.)

Step 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.

Step 3

Strain the cucumbers, (do not rinse) place them in a large bowl and add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.

Step 4

Taste and adjust salt to your liking. Add more chili paste if you like.

Step 5

Refrigerate until ready to serve.  This is best served the same day but will keep up to 3 days.