In a mixing bowl add the remaining ingredients and whisk them together.
1/4 cup rice vinegar, 1 tablespoon toasted sesame oil, 1 1/2 tablespoons sesame seeds, 1/4 teaspoon salt, 2 teaspoons maple syrup, 1/2 teaspoon garlic paste, 1/4 teaspoon ginger paste, Shake of red pepper flakes, 1 teaspoon fish sauce
Add the cucumber to the bowl and gently mix it so all the cucumber is coated with the dressing.
Serve, smile, and enjoy.
Notes
The longer it sits, the tastier it gets!Helpful tips
I use European cucumbers instead of regular cucumbers because of their thin skin. You can also use Persian cucumbers in this dish if you prefer.
I like the skins so I don't peel the cucumber, but if you don't like skins or are using regular cucumbers, then use a vegetable peeler to remove the thick skins.
When I was making this recipe, the fresh ginger root didn't look great so I bought prepared ginger in a tube. I'm hooked although I do still use fresh when I can.
Want to add a little spice to this cucumber salad? Add a few dashes of sriracha sauce, chipotle powder, or red pepper flakes.
Sometimes I add chopped cilantro or parsley.
Want a little pop of color? Add a small minced red onion.
I use a food processor to thinly slice the cucumber, but you can use a mandolin if you prefer.
You can store this salad in the refrigerator for 3 days in an airtight container.