Description
A refreshing and spicy cucumber salad featuring mini or Persian cucumbers dressed in a tangy soy and rice vinegar dressing with a hint of honey and chili flakes, garnished with green onions and sesame seeds. Perfect as a light side dish or appetizer.
Ingredients
Scale
The Salad:
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- 1 teaspoon 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 one cucumber between two chopsticks and cut thin diagonal slices at a 45° angle on the top, being careful not to cut all the way through. Flip the cucumber and make 90° angle cuts to create a spiral effect. Cut the spiraled cucumbers in half and add to a large mixing bowl. Alternatively, you can thinly slice the cucumbers on a mandolin.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, and chili flakes. Taste and adjust seasonings as needed to balance flavors.
- Assemble the Salad: Pour the dressing over the cucumbers and gently toss to coat, being careful not to break the cucumbers. Garnish with finely sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy!
Notes
- If you want to make accordion cucumbers, you must use mini or Persian cucumbers; however, English cucumbers can also be used but should be cut into bite-sized pieces or slices instead.
- Add ½ cup of chopped almonds, cashews, or peanuts for extra crunch if desired.
- Serve the salad on a bed of chopped romaine, spinach, Boston lettuce, or iceberg lettuce to add volume.
- This salad pairs well with grilled chicken, air fryer chicken thighs, Asian chicken meatballs, or teriyaki chicken. It also complements seafood dishes like furikake salmon bowls, air fryer tilapia, or teriyaki salmon bites.
- Store any leftover salad in an airtight container in the refrigerator for up to 4 days for best freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 70 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
