Description
A refreshing cucumber salad with a spicy twist.
Ingredients
Scale
- 8 mini cucumbers (see notes)
- 2 cloves garlic
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons chili crisp (more or less to taste)
- 2 teaspoons sesame seeds
- 1 teaspoon honey alternative or granulated sweetener
- 1 teaspoon sesame oil
- Salt (to taste)
Instructions
- Slice the cucumbers into thin rounds. Mince the garlic.
- Add the soy sauce, vinegar, chili crisp, sesame seeds, honey alternative, sesame oil, and salt to a mixing bowl and whisk to combine.
- Add the cucumbers and garlic to the bowl. Stir to coat.
- Cover and refrigerate for at least 15 minutes before serving. Taste and season with additional salt, as needed.
Notes
- Use fresh mini cucumbers for the best crunch.
- Prep Time: 10 minutes
- Category: Salads
- Method: No-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 2g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg