Crisp English cucumbers get salted and drained until perfectly crunchy, then tossed in a bright, punchy dressing built from rice vinegar, toasted sesame oil, and a touch of maple syrup for balance. Scallions and sesame seeds add texture in every bite, while a pinch of red pepper flakes brings gentle heat and fresh dill (if you're using it) keeps things light and herbaceous. It comes together in minutes with no cooking required, making it an easy side to pull together on a busy weeknight or alongside grilled favorites at a cookout. The salting step is key here — it draws out excess moisture so the cucumbers stay crisp and soak up all that tangy, savory dressing instead of turning watery. Serve it right away for maximum crunch, or let it chill briefly so the flavors meld even further. This one's a solid pick for a gluten free spread, easy to scale up for a crowd or keep as a simple solo side.
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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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