Description
A vibrant and refreshing salad combining crisp cucumbers and zesty spices, perfect for summer gatherings or a healthy weeknight dinner.
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
- 1 tsp sesame oil
- 1 tbsp honey
- 2 large garlic cloves (minced)
- 1 tsp crushed red chili flakes
Instructions
- Wash and dry the cucumbers, then cut off each end.
- Using chopsticks as a guide, make diagonal slices into the cucumbers at a 45° angle, then turn and make 90° cuts to create accordion-like slices.
- Slice the spiraled cucumbers in half and place in a large mixing bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes.
- Pour the dressing over the cucumbers and gently toss to coat.
- Garnish with sliced green onion and sesame seeds before serving.
Notes
Feel free to customize with seasonal ingredients like cherry tomatoes or add protein such as grilled shrimp or tofu for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg