Description
A refreshing and spicy cucumber salad featuring crisp mini cucumbers dressed in a tangy, sweet, and savory Asian-inspired dressing with a hint of heat from chili flakes. Perfect as a light side dish or accompaniment to grilled meats and seafood.
Ingredients
Scale
The Salad:
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- Sesame seeds, for garnish
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 whole red chili flakes
Instructions
- Prepare the Accordion Cucumbers: Wash, dry, and cut the ends off the cucumbers. Place one cucumber between two chopsticks to act as a cutting guide. Cut thin diagonal slices at a 45° angle along the top, stopping before cutting all the way through. Flip the cucumber over and make perpendicular 90° angle cuts to create a spiraled or accordion effect. Cut the spiraled cucumbers in half and transfer to a large mixing bowl. Alternatively, slice the cucumbers thinly on a mandolin.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice or white wine vinegar, sesame oil, honey (or maple syrup), minced garlic, and red chili flakes. Taste the dressing and adjust seasonings to your preference, balancing savory, sweet, acid, and heat.
- Assemble the Salad: Pour the dressing over the cucumbers in the mixing bowl. Gently toss the cucumbers with the dressing to coat evenly without breaking the slices. Garnish the salad with finely sliced green onion and a sprinkle of sesame seeds. Serve immediately for best texture and freshness.
Notes
- English Cucumber: For accordion cucumbers, mini or Persian cucumbers work best, but you can substitute an English cucumber cut into bite-sized pieces or slices.
- Add Nuts: Add ½ cup chopped almonds, cashews, or peanuts for extra crunch if desired.
- Add Lettuce: Serve the salad over a bed of chopped romaine, spinach, Boston lettuce, or iceberg for volume.
- Serving Suggestions: Pair with grilled chicken, air fryer boneless thighs, Asian chicken meatballs, or teriyaki chicken. Also great alongside seafood like furikake salmon bowls, air fryer tilapia, or teriyaki salmon bites.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Best eaten fresh as cucumbers may lose crispness over time.
Nutrition
- Serving Size: 1 cup
- Calories: 65
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 1 g
- Cholesterol: 0 mg
