This marinated cucumber salad combines crisp sliced cucumbers with a balance of savory soy, sweet maple syrup, and tangy rice vinegar, finished with toasted sesame seeds and a hint of Fresno chili heat. It comes together in minutes and pairs perfectly with grilled meats.
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In a large bowl, add the sliced cucumbers, sliced Fresno chili, and sliced green onions.
Add the toasted sesame seeds, rice wine vinegar, sesame oil, low sodium soy sauce, and maple syrup to the bowl.
Toss everything together until the cucumbers are well coated in the dressing.
Serve immediately and enjoy.
Store in an airtight container in the refrigerator for up to 2 days. Drain excess liquid before serving to prevent sogginess.
Yes. Prepare it up to 4 hours ahead and refrigerate. The flavors deepen as it sits, but add sesame seeds just before serving to keep them crisp.
Use jalapeño, red Thai chili, or sriracha (1 tsp). Omit entirely for no heat, or increase the amount for more spice.
Only if you use tamari or certified gluten-free soy sauce instead of regular low-sodium soy sauce.
Store in an airtight container for up to 2 days. Cucumber will soften over time; drain excess liquid before serving.
Yes. Double all ingredients. The dressing ratio stays the same, so flavors scale evenly.
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