Ingredients
Scale
- 8 mini or Persian cucumbers
- 1 green onion, finely sliced
- 1 tablespoon sesame seeds
- 1 ½ tablespoons low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 1 ½ 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
Instructions
- Wash and dry cucumbers, trimming both ends.
- Place a cucumber between two chopsticks and cut diagonally to create fun slices.
- Flip the cucumber and cut at a 90° angle for a spiral effect.
- In a bowl, mix soy sauce, rice vinegar, sesame oil, honey, minced garlic, and chili flakes.
- Pour dressing over cucumbers and gently mix.
- Garnish with sliced green onion and sesame seeds before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh cucumbers for the best crunch.
Adjust spice levels by varying the chili flakes.
Let the salad marinate for 10-15 minutes before serving to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Calories: 80
- Sugar: 5
- Sodium: 300
- Fat: 3.5
- Saturated Fat: 0.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
- Cholesterol: 0