Description
A refreshing and spicy cucumber salad featuring crunchy mini cucumbers dressed in a flavorful blend of soy sauce, rice vinegar, sesame oil, honey, garlic, and chili flakes, garnished with green onions and sesame seeds. Perfect as a light side dish or a vibrant appetizer.
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 and dry the cucumbers, then cut the ends off. Place one cucumber between two chopsticks and make thin diagonal cuts at a 45° angle on top without cutting all the way through. Flip the cucumber and make cuts at a 90° angle to create a spiral effect. Cut the spiraled cucumbers in half and place them in a large mixing bowl. Alternatively, you can slice cucumbers thinly using 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 seasonings to your preference.
- Assemble the Salad: Pour the dressing over the cucumbers and gently toss to mix without breaking the cucumbers. Garnish with sliced green onions and sprinkle sesame seeds on top. Serve immediately and enjoy!
Notes
- If using an English cucumber instead of mini or Persian cucumbers, cut it into bite-sized pieces or slices as accordion cutting won’t work.
- Add ½ cup of chopped almonds, cashews, or peanuts for extra crunch.
- Serve on a bed of chopped romaine, spinach, Boston lettuce, or iceberg for added volume.
- This salad pairs well with grilled chicken, air fryer boneless chicken thighs, Asian chicken meatballs, air fryer teriyaki chicken, or seafood dishes like furikake salmon bowls, air fryer tilapia, or air fryer teriyaki salmon bites.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for the best freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
