Description
Perfect as a side dish, appetizer, or snack
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Ingredients
Scale
The Salad:
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- Sesame seeds for garnish
The Dressing:
- 1½ tablespoons low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 1½ tablespoons rice vinegar (or white wine vinegar)
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 large garlic cloves, minced
- 1 teaspoon crushed red chili flakes (adjust to taste)
Instructions
- are the Accordion Cucumbers: Wash, dry, and cut the ends off the cucumbers. Place a cucumber between two chopsticks. Cut the cucumber at a 45° angle, making thin diagonal slices on the top (the chopstick will prevent you from cutting all the way through). Flip the cucumber over and make 90° angle cuts. Cut the spiraled cucumbers in half, then add them to a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes. Taste and adjust the seasonings to your preference.
- Assemble the salad: Pour dressing over cucumbers and mix gently so the cucumbers don’t break. Garnish with green onion and sesame seeds. Enjoy!
Notes
- English Cucumber Option: If using English cucumbers instead of mini/Persian, simply wash, dry, and cut into thin slices rather than attempting the accordion technique.
- Add Protein: Turn this into a light meal by adding cooked shrimp, grilled chicken, or tofu.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information (per serving)
Calories: 48kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Sodium: 228mg | Fiber: 1g | Sugar: 5g