Crisp, thinly sliced English cucumbers get a quick salt-and-drain treatment here, which keeps every bite crunchy instead of watery once it hits the bowl. The dressing is where this one shines: rice vinegar, toasted sesame oil, a touch of maple syrup, tamari, and a pinch of red pepper flakes whisk into a glossy, savory-sweet coating with just enough heat to keep things interesting. Scallion greens and toasted sesame seeds fold in for color and crunch, and a scatter of fresh dill on top adds a bright, herby finish. It comes together in minutes and can be served right away or chilled briefly so the flavors settle in even more. Light, refreshing, and packed with texture, this is a salad you'll want on repeat all summer. It's a genuinely solid choice for a low FODMAP table, no complicated swaps or guesswork required to make it work.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
