Crisp English cucumbers get salted and pressed until perfectly crunchy, then tossed with thinly sliced red onion in a bright, savory dressing built from rice vinegar, toasted sesame oil, and a touch of maple syrup. A pinch of red pepper flakes adds a gentle kick, while fresh dill and a sprinkle of sesame seeds finish things off with color and crunch. The whole thing comes together in one bowl with no cooking required, and a short marinating time is all it takes for the cucumbers to soften and soak up all that tangy, savory flavor. Light, refreshing, and endlessly snackable, this salad makes a great side for grilled dishes or a quick topper for rice bowls. It's a solid pick for a gluten free spread, easy to prep ahead and even better the longer it sits.
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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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