Description
A refreshing and zesty salad with a perfect balance of crunch, spice, and tanginess, perfect as a side dish or light snack.
Ingredients
- 8 mini or Persian cucumbers
- 1 green onion (ends trimmed and finely sliced)
- Sesame seeds
- 1 ½ tbsp low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 1 ½ tbsp rice vinegar or white wine vinegar
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup
- 2 large garlic cloves (minced)
- 1 tsp crushed or full red chili flakes
Instructions
- Wash, dry, and cut the ends off the cucumbers. Cut them using chopsticks to create thin diagonal slices without cutting all the way through.
- Flip the cucumber and cut at a 90° angle to complete the spiral. Cut spiraled cucumbers in half and add to a mixing bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), garlic, and red chili flakes to make the dressing.
- Pour the dressing over the cucumbers and mix gently. Garnish with green onion and sesame seeds.
Notes
Serve chilled or at room temperature. Best consumed within 1-2 days, store cucumbers and dressing separately for best freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian