Description
A quick, crunchy cucumber salad dressed with soy, rice vinegar, toasted sesame oil, garlic, and a spicy kick of red pepper flakes.
Ingredients
- 8 mini or Persian cucumbers, thinly sliced
- 1 green onion, trimmed and thinly sliced
- 1 ½ tbsp low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 1 ½ tbsp rice vinegar or white wine vinegar
- 1 tsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 2 large garlic cloves, minced
- 1 tsp crushed red chili flakes (adjust to taste)
- Sesame seeds for garnish
Instructions
- Wash and dry the cucumbers thoroughly and trim off the ends.
- For the accordion cut, place a cucumber between two chopsticks to stop your knife, then make thin diagonal cuts along one side without cutting through.
- Rotate the cucumber 90° and repeat diagonal cuts on the other side, or slice into rounds using a mandolin.
- Slice each spiraled piece in half lengthwise to help them sit flat.
- In a bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey (or maple), minced garlic, and crushed red chili flakes.
- Taste and adjust the dressing to your preference.
- Drizzle the dressing over the cucumbers and toss gently until evenly coated.
- Garnish with sliced green onion and sesame seeds. Serve immediately or chill for 20–30 minutes.
Notes
Storage: Keep in an airtight container for up to 24 hours. To preserve crunch, store dressing separately until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cooking
- Cuisine: Asian