Ingredients
Scale
- 12 oz. Persian or Japanese cucumbers
- 1 tsp coarse sea salt
- 0.3 oz (2 large) garlic cloves, grated
- 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
- Trim cucumber ends, create accordion cuts, and slice into thin pieces.
- Mix cucumber slices with coarse sea salt and let rest for 15 minutes.
- Prepare the dressing by mixing garlic, balsamic vinegar, chili garlic sauce, sesame oil, coconut aminos, and sugar.
- Rinse cucumbers under cold water and pat dry.
- Serve cucumbers with the dressing, chilling for 10 minutes before serving.
Notes
Choose fresh, firm cucumbers for the best texture.
Adjust the chili garlic sauce for desired spiciness.
Allow flavors to meld by not rushing the marination process.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Calories: 50
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg