Spicy Asian Cucumber Salad

• servings: 2 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

6 Mini cucumbers (or Persian cucumbers)

2 tsp Salt (to drain water)

1 tbsp Regular soy sauce

2 cloves Garlic (minced)

1 tbsp Rice vinegar (or white vinegar)

1 tbsp Chinese chili oil

1 tbsp white granulated sugar

1 tsp Sesame oil

1 tsp Sesame seeds

2 tbsp green onion (finely sliced)

Directions

Wash cucumbers and cut off the ends.

Place one cucumber between two chopsticks that you don’t mind nicking up (like takeout chopsticks). Make thin diagonal slices on the top. Then flip the cucumber over and do the same on the other side. Then cut cucumber into halves. Repeat for remaining cucumbers. Transfer to a large bowl. Alternatively, you can thily slice your cucumbers too. *Refer to video below for better visuals. Note: Do not cut them in on a straight angle or the spiral will not work.

Sprinkle salt over cucumbers and gently massage into them. Let cucumbers soak in salt for 5 minutes (no more than 10 minutes or they will break down). Rinse with cold water at least 3-4 times to completely remove the salt. Strain and set aside.

Combine dressing ingredients in a separate bowl.

Pour dressing over cucumbers and gently mix. Enjoy!

Nutrition

• Calories: 144 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Sodium: 2834 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 3 g