Crisp cucumber slices get salted and pressed until perfectly crunchy, then tossed with sharp red onion for a bit of bite in every forkful. The dressing is where this one shines: tangy rice vinegar, nutty toasted sesame oil, a touch of maple syrup, and a whisper of red pepper flakes come together into a bright, savory-sweet glaze that clings to every slice. A 20-minute marinate softens the cucumbers just enough while they soak up all that flavor, and a final scatter of fresh dill and sesame seeds finishes things off with color and crunch. It's a light, refreshing side that comes together with barely any hands-on effort, and it holds up beautifully as a make-ahead dish since it only gets better as it sits. Naturally plant-based and free of any dairy ingredients from the start of the ingredient list to the last toss of the bowl, this is a dead-simple one to add to a dairy free spread.
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Place the sliced cucumbers in a large mixing bowl and toss with the kosher salt. Let stand for 10 minutes, then transfer to a clean kitchen towel or several layers of paper towels and pat dry to remove excess moisture.
In a small bowl, whisk together the rice vinegar, toasted sesame oil, maple syrup, tamari, and red pepper flakes until fully combined.
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