Description
Dive into our Spicy Asian Cucumber Salad—a quick and zesty delight that’s perfect as a snack or side dish. Try it today!
Ingredients
Scale
- 8 mini or Persian cucumbers
- 1 stalk green onion (finely sliced)
- 1 ½ tbsp low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 1 ½ tbsp rice vinegar or white grape juice vinegar
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup
- 2 large garlic cloves (minced)
- 1 tsp crushed red chili flakes
- Sesame seeds (for garnish)
Instructions
- Wash cucumbers thoroughly and dry them completely.
- Slice cucumbers using the accordion technique: place each cucumber between chopsticks horizontally and slice diagonally at a 45° angle, then flip and slice at a 90° angle to create beautiful cuts.
- Place sliced cucumbers in a bowl with half a teaspoon of salt; toss gently and let sit for about 10 minutes to enhance crunchiness.
- In another bowl, whisk together soy sauce, rice vinegar, sesame oil, honey/maple syrup, minced garlic, and chili flakes until well combined.
- Drain excess moisture from cucumbers and pat dry gently with paper towels.
- Pour the dressing over the cucumbers; gently mix to coat all slices evenly.
- Top with sliced green onions and sesame seeds before serving.
- Chill in the refrigerator for at least 30 minutes for best flavor.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 5g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg