Ingredients
Scale
- 8 mini cucumbers (Persian cucumbers)
- 1 green onion, thinly sliced
- Sesame seeds, for garnish
Dressing:
- 1 ½ tbsp 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 garlic cloves, minced
- 1 tsp red chili flakes (optional, adjust for spice)
Instructions
- Prep the Cucumbers: Wash, dry, and trim the ends. Using chopsticks as a guide, slice cucumbers diagonally at a 45-degree angle, stopping at the chopsticks. Flip and slice straight down to create ribbons. Cut ribbons in half and place in a bowl.
- Make the Dressing: Whisk all dressing ingredients together in a small bowl. Adjust seasonings to taste (more soy sauce for salty, more vinegar for tangy).
- Assemble the Salad: Pour dressing over cucumbers and toss gently. Garnish with green onion and sesame seeds. Enjoy!
- Prep Time: 5
- Category: Appetizer, Snack,
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Calories: 48kcal
- Sugar: 5g
- Sodium: 228mg
- Fat: 1g
- Saturated Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g