Description
A refreshing and spicy cucumber salad featuring accordion-cut Persian cucumbers tossed in a flavorful dressing made with soy sauce, rice vinegar, sesame oil, honey, garlic, and chili flakes. Perfect as a side dish or light snack.
Ingredients
Scale
The Salad:
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- Sesame seeds, for garnish
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 and dry the cucumbers, then cut off the ends. Place each cucumber between two chopsticks to avoid cutting fully through, then slice diagonally at a 45° angle across the top side. Flip it over and make 90° angle cuts to create the spiral effect. Cut spiraled cucumbers in half and place in a large mixing bowl. Alternatively, thinly slice cucumbers on a mandolin if preferred.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and red chili flakes. Taste and adjust seasoning if necessary.
- Assemble the Salad: Pour the dressing over the cucumbers in the bowl and gently toss to coat without breaking the cucumber spirals. Garnish with sliced green onion and sesame seeds. Serve immediately and enjoy.
Notes
- If using English cucumbers instead of mini or Persian cucumbers, wash, dry, and cut into bite-sized pieces or slices instead of accordion cutting.
- For extra crunch, add ½ cup of chopped almonds, cashews, or peanuts.
- Serve on a bed of romaine, spinach, Boston lettuce, or iceberg lettuce to add volume to the salad.
- This salad pairs well with grilled chicken, air fryer chicken thighs, Asian chicken meatballs, teriyaki chicken, furikake salmon bowls, air fryer tilapia, or teriyaki salmon bites.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 60 kcal
- Sugar: 4 g
- Sodium: 250 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
