Description
A crunchy, spicy, and slightly addictive cucumber salad ready in under 10 minutes, perfect as a side dish or snack.
Ingredients
Scale
- 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
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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, quick salad, vegan salad, spicy salad, easy recipe, summer salad