Description
A refreshing and spicy cucumber salad featuring mini or Persian cucumbers, tossed in a flavorful dressing of soy sauce, rice vinegar, sesame oil, honey, garlic, and chili flakes. Perfect as a light side dish or appetizer with an Asian flair.
Ingredients
Scale
The Salad:
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- 1 teaspoon sesame seeds
The Dressing:
- 1 ½ tablespoon low-sodium soy sauce, tamari or coconut aminos (if gluten free)
- 1 ½ tablespoon rice vinegar or white wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 large garlic cloves, minced
- 1 teaspoon crushed or full red chili flakes
Instructions
- Prepare the Accordion Cucumbers: Wash, dry, and cut the ends off the cucumbers. Place one cucumber between two chopsticks and make thin diagonal slices at a 45° angle on the top, cutting shallowly so the chopsticks prevent cutting all the way through. Flip the cucumber and make perpendicular cuts at a 90° angle to create a spiral. Cut the spiraled cucumbers in half and add them to a large mixing bowl. Alternatively, you can thinly slice cucumbers on a mandolin.
- 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 seasonings to your preference.
- Assemble the Salad: Pour the dressing over the cucumbers and gently toss to coat without breaking the cucumbers. Garnish with finely sliced green onion and sprinkle with sesame seeds. Serve immediately and enjoy!
Notes
- If using English cucumbers instead of mini or Persian ones, simply wash, dry, and cut into bite-sized pieces or slices instead of spiraling.
- For extra crunch, add ½ cup of chopped almonds, cashews, or peanuts.
- Consider serving the salad on a bed of chopped romaine, spinach, Boston lettuce, or iceberg lettuce to add volume.
- This salad pairs well with grilled chicken, air fryer boneless chicken thighs, Asian chicken meatballs, teriyaki chicken, or seafood dishes like furikake salmon bowls, air fryer tilapia, or teriyaki salmon bites.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for best freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
