Crisp English cucumbers get salted and drained until perfectly crunchy, then tossed with a bright, tangy dressing built from rice vinegar, toasted sesame oil, and a touch of maple syrup. Scallion greens and a scatter of sesame seeds add color and texture, while a hit of red pepper flakes brings just enough heat to keep things interesting. Fresh dill on top makes it feel garden-fresh and cool, ideal alongside grilled dishes or piled onto rice bowls. It comes together in minutes and only gets better after a short chill in the fridge, so the flavors have time to mingle. This one's a breeze to keep on hand for a dairy free spread, since every ingredient here is naturally plant-based and light. Simple, refreshing, and endlessly snackable — the kind of salad you'll want on repeat all summer.
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Place the sliced cucumbers in a colander set over the sink, toss with the kosher salt, and let stand for 15 minutes until the cucumbers have released some of their liquid. Pat dry with paper towels.
In a large mixing bowl, whisk together the rice vinegar, toasted sesame oil, maple syrup, tamari, and red pepper flakes until combined.
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