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Ingredients
Scale
- 12 oz. Persian cucumber or Japanese cucumber
- 1 tsp coarse sea salt
- 2 large garlic cloves, grated (0.3 oz)
- 1 tbsp aged balsamic vinegar
- 1 tbsp chili garlic sauce
- 1 tsp toasted sesame oil
- 1 tsp coconut aminos or soy sauce
- 1 tsp coconut palm sugar or brown sugar
Instructions
- Spiral cut the cucumbers using chopsticks for stability.
- In a bowl, toss spiral-cut cucumbers with coarse sea salt and let them rest for 15 minutes.
- Mix garlic, balsamic vinegar, chili garlic sauce, sesame oil, coconut aminos, and sugar in a bowl.
- Rinse and pat dry the cucumbers to remove excess salt.
- Serve cucumbers on a plate, drizzle dressing over, and chill for 10 minutes before serving.
Notes
For a milder version, reduce the chili garlic sauce.
Uniform slicing ensures even dressing coverage.
Let the salad rest to enhance flavor integration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Calories: 80
- Sugar: 2
- Sodium: 320
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 2
- Cholesterol: 0