Ingredients
- 2 large English cucumbers
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon red pepper flakes
- 1 teaspoon brown sugar substitute
- 1/2 teaspoon salt for draining cucumbers
Instructions
- Wash the cucumbers thoroughly and trim both ends.
- Place one cucumber between two chopsticks to prevent cutting all the way through.
- Using a sharp knife, make diagonal cuts at a 45-degree angle about 1/4 inch apart along the cucumber.
- Flip the cucumber over and make straight cuts perpendicular to the first cuts to create the accordion effect. Repeat with the second cucumber.
- Sprinkle the cucumbers with salt and place them in a colander for 20 minutes to draw out excess moisture.
- Pat the cucumbers dry with paper towels and transfer them to a medium mixing bowl.
- Add the minced garlic, soy sauce, toasted sesame oil, rice vinegar, sesame seeds, red pepper flakes, and brown sugar substitute.
- Toss everything together until the cucumbers are evenly coated in the dressing.
- Cover and refrigerate for at least 1 hour before serving so the flavors can fully absorb into the cucumber folds.
- Serve chilled as a refreshing side dish or snack.
Notes
- English cucumbers work best because they have fewer seeds and thinner skin.
- Salting the cucumbers helps maintain a crisp texture.
- For extra flavor, marinate overnight in the refrigerator.
- Adjust the spice level by increasing or reducing the red pepper flakes.
- Fresh ginger or sliced green onions make excellent additions.
- This salad is best enjoyed within 48 hours for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 65
- Sugar: 3g
- Sodium: 480mg
- Fat: 4.5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3.6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg
