Description
A refreshing and spicy cucumber salad featuring accordion-cut mini cucumbers tossed in a savory, tangy dressing with garlic and chili flakes, garnished with green onions and sesame seeds. Perfect as a light side dish or accompaniment to various protein dishes.
Ingredients
Scale
The Salad:
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- 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 a cucumber between two chopsticks and make thin diagonal slices at a 45° angle on top without cutting all the way through. Flip the cucumber and make 90° angle cuts to create a spiral. Cut the spiraled cucumbers in half and add to a large mixing bowl. Alternatively, thinly slice cucumbers on a mandolin.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and red chili flakes. Taste and adjust seasoning as desired.
- 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 sesame seeds over the top. Serve immediately.
Notes
- English Cucumbers can be used instead if mini or Persian cucumbers are unavailable; simply cut into bite-sized pieces or slices.
- For added crunch, mix in ½ cup chopped almonds, cashews, or peanuts.
- Serve the salad on a bed of lettuce such as romaine, spinach, Boston, or iceberg for extra volume.
- 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 leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 80 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
