Ingredients
Scale
- 8 mini or Persian cucumbers
- 1 green onion (ends trimmed and finely sliced)
- Sesame seeds
- 1 ½ tbsp low-sodium soy sauce (tamari or coconut aminos if gluten-free)
- 1 ½ tbsp rice vinegar or white grape juice 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
- Cut the ends off the cucumbers and slice them into accordion shapes using chopsticks to guide your cuts or thinly slice them with a mandolin.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey/maple syrup, minced garlic, and chili flakes until combined.
- Pour the dressing over the cucumbers in a large mixing bowl and gently toss to coat. Garnish with sliced green onions and sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 60
- Sugar: 5g
- Sodium: 380mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg