Ingredients:

  • 2 large English cucumbers (about 1 lb / 450g), preferably unwaxed
  • 1/4 cup (5g) fresh cilantro, roughly chopped
  • 1 scallion (green onion), thinly sliced
  • 1 tablespoon (15ml) toasted sesame seeds
  • 3 tablespoons (45ml) rice vinegar
  • 2 tablespoons (30ml) soy sauce (low sodium preferred)
  • 1 tablespoon (15ml) sesame oil
  • 1 tablespoon (15ml) honey (or maple syrup for vegan)
  • 1 teaspoon (5ml) chili garlic sauce (such as Sriracha)
  • 1/2 teaspoon (2.5ml) grated fresh ginger
  • 1 clove garlic, minced

Instructions:

  1. Place cucumbers on cutting board. Use a rolling pin (or heavy skillet) to gently smash each cucumber until slightly flattened and cracked, but not completely pulverized.
  2. Roughly chop the smashed cucumbers into bite-sized pieces.
  3. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, honey (or maple syrup), chili garlic sauce, grated ginger, and minced garlic until well combined.
  4. Place the chopped cucumbers, cilantro, and sliced scallions in a large bowl. Pour the dressing over the cucumber mixture. Gently toss to coat evenly.
  5. For best results, chill the salad in the refrigerator for at least 30 minutes to allow the flavours to meld.
  6. Before serving, sprinkle the toasted sesame seeds over the salad. Serve immediately.