Ingredients
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- Sesame seeds
- 1 ½ tbsp low-sodium soy sauce
- 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
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Instructions
- Wash and dry the cucumbers, and cut the ends off to prevent slipping.
- Place one cucumber between two chopsticks to create an accordion effect, preventing full cuts through the cucumber.
- Cut thin diagonal slices across the top at about 45 degrees, being careful not to cut through.
- Flip the cucumber and cut at 90 degrees to the first cuts for the spiral effect, then cut the spiraled cucumbers in half.
- In a small bowl, whisk together soy sauce, vinegar, sesame oil, honey, minced garlic, and red chili flakes to make the dressing.
- Pour the dressing over the cucumbers and mix gently to avoid breaking them.
- Garnish with sliced green onions and sesame seeds. Serve immediately or chill for 10 minutes before serving.
Notes
- This salad can be made in advance but is best served fresh to maintain crunch. Store dressing separately if preparing ahead of time.