Description
This Asian spicy cucumber salad is light, fresh, and full of flavor. It’s made with crunchy cucumbers, green onions, and marinated in a tangy garlic-soy dressing. The perfect 5-minute side dish, appetizer, or snack that packs a punch!
Ingredients
Scale
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- Sesame seeds
- 1 1/2 tablespoon low-sodium soy sauce, tamari or coconut aminos
- 1 1/2 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 full red chili flakes
Instructions
- Wash, dry, and cut the ends off the cucumbers.
- Place a cucumber between two chopsticks and cut thin diagonal slices at a 45° angle without cutting all the way through.
- Flip the cucumber over and cut straight slices at a 90° angle to create the accordion spiral.
- Cut the spiraled cucumbers in half and place them in a large mixing bowl.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, and chili flakes.
- Pour the dressing over the cucumbers and gently mix.
- Garnish with sliced green onion and sesame seeds.
- Serve immediately and enjoy.
Notes
Use mini or Persian cucumbers for accordion cucumbers, but English cucumbers can be sliced into bite-sized pieces instead. Add ½ cup chopped almonds, cashews, or peanuts for extra crunch. You can also serve the salad over chopped romaine, spinach, Boston lettuce, or iceberg for more volume. Store leftovers in an airtight container in the refrigerator for up to 4 days.