Ingredients
Salad Ingredients
- 8 mini or Persian cucumbers
- 1 green onion (ends trimmed and finely sliced)
- Sesame seeds, for garnish
Dressing Ingredients
- 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 sesame oil
- 1 tbsp honey or maple syrup
- 2 large garlic cloves, minced
- 1 tsp 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 and slice diagonally at a 45° angle without cutting all the way through to create accordion-like cuts. Flip and make 90° angle slices to form a spiral pattern. Cut the spiraled cucumbers in half and place them in 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 until well combined. Taste and adjust the seasoning to your preference.
- Assemble the Salad: Pour the dressing over the cucumbers and gently mix to avoid breaking the pieces. Garnish with finely sliced green onions and sprinkle with sesame seeds. Serve immediately and enjoy the fresh, spicy flavors.
Notes
- Use tamari or coconut aminos instead of soy sauce to keep the salad gluten free.
- Adjust the amount of chili flakes according to your spice preference.
- For a vegan version, substitute honey with maple syrup.
- The accordion cutting technique enhances the texture and presentation but can be substituted with thin, uniform slices.
- Serve this salad chilled for the best refreshing taste.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Gluten Free
