Crisp English cucumbers get salted and pressed to shed their extra moisture, so every slice stays crunchy instead of watery once it hits the dressing. That dressing is where this salad earns its keep — rice vinegar, toasted sesame oil, maple syrup, and tamari whisk into a glossy, sweet-savory mix with a little heat from red pepper flakes. Thinly sliced red onion marinates right alongside the cucumbers, softening just enough to lose its bite while staying colorful and crisp. A generous fold of fresh dill and a scatter of sesame seeds at the end give it that final layer of brightness and crunch. It's an easy make-ahead side that only gets better as it sits, and it fits neatly into a vegetarian spread without any fuss.
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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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