Step 1

In a mixing bowl, combine sliced CUCUMBER, SERRANO PEPPER, SESAME SEEDS, and CILANTRO. Refrigerate in an airtight container until ready to use.

Step 2

In a lidded jar or mixing bowl, combine OIL, RICE VINEGAR, MAPLE SYRUP, RED CHILI PEPPER FLAKES, SALT, and PEPPER; shake or whisk vigorously until well-combined; refrigerate in an airtight container until ready to use. Shake well before using.

Step 3

To serve, gently toss the cucumber salad with the Asian vinaigrette; serve chilled.