Asian Cucumber Salad

This summer, my cucumber plants have been extremely productive. So we have been eating cucumbers every day and trying to come up with new ways to use cucumbers. I usually enjoy this Tomato and Cucumber Salad, but my tomatoes have not been very productive yet this year.

I found several recipes for Asian Cucumber Salad that I have adapted here. This salad is great on its own or served on a bed of spinach. The flavors are a tasty blend that compliment each other. You can easily adjust the amounts of the ingredients to suit your preferences. If you do not have maple syrup on hand, honey would work well. 

Cucumber Salad 

• 1 large cucumber
• 1 tsp. salt
• 1/4 cup diced chives or green onion
• 1 tsp. ginger paste 
• 1/4 cup vinegar
• 1 Tbsp. soy sauce
• 1 Tbsp. oil
• 1 Tbsp. maple syrup
• 1/2 tsp. chili flakes
• 1 Tbsp. sesame seeds

Score the cucumber with a fork. Thinly slice the cucumber. Spread cucumber in a colander and toss with salt. Allow the cucumbers to sit for 30 minutes for excess water to drain out. Mix together remaining ingredients. Toss sauce with cucumbers. Refrigerate for at least one hour. Enjoy!