Spicy Asian Cucumber Salad

A crispy, refreshing and spicy cucumber salad. Seasoned with Coconut Aminos (instead of soy sauce), rice vinegar, garlic, green onions, sesame oil, sesame seeds and chili oil. Perfect as a side dish.

INGREDIENTS:

  • 6 Mini cucumbers or Persian cucumbers

  • 2 teaspoon Salt to drain water

Sauce:

  • 1 tablespoon Regular soy sauce not light or dark!

  • 2 cloves Garlic minced

  • 1 tablespoon Rice vinegar or white vinegar

  • 1 tablespoon Chinese chili oil

  • 1 teaspoon Sesame oil

  • 1 teaspoon Sesame seeds

  • 2 tablespoon green onion finely sliced

INSTRUCTIONS

  • 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.

  • 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 sauce ingredients in a separate bowl.

  • Pour sauce over cucumbers and gently mix. Enjoy!

Notes

This cucumber salad is best consumed same day as the garlic tends to become bitter over time and the cucumber becomes more and more salty. 

~Christineathome.com

SaladsKatharina Kunz