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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the cucumbers into thin rounds.
Place the cucumbers in a jar with soy sauce, rice vinegar, maple syrup, sesame seeds, and garlic.
Shake the jar well until all the cucumbers are coated with the sauce.
Serve immediately or let marinate for an hour. Refrigerate for up to 4 days.
Cut seaweed into strips and place on top of the salad before serving.
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For an extra kick, add chili to taste.
Seaweed is optional but adds a unique flavor and texture.
Can I use regular vinegar instead of rice vinegar?
Yes, but rice vinegar has a milder flavor that complements the salad better.
How long can I store the salad?
You can refrigerate the salad for up to 4 days.
Is the seaweed necessary?
Seaweed is optional but it adds a distinct flavor that enhances the salad.
Can I use sugar instead of maple syrup?
Yes, you can substitute sugar for maple syrup if preferred.
What type of chili should I use?
Any type of chili can be used based on your heat preference.
