Ingredients
Scale
- 8 mini or Persian cucumbers
- 1 green onion (finely sliced)
- 1 ½ tbsp low-sodium soy sauce
- 1 ½ tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp honey or maple syrup
- 2 garlic cloves (minced)
- 1 tsp crushed red chili flakes
- Sesame seeds for garnish
Instructions
- Wash and dry the cucumbers thoroughly. Cut off the ends and slice them into thin diagonal cuts using a sharp knife or mandolin.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, and chili flakes until well combined.
- Toss the sliced cucumbers in a large mixing bowl with the dressing until coated evenly.
- Garnish with green onion slices and sesame seeds before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 70
- Sugar: 6g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg