Ingredients (Serves 2–3)
- 3 Persian cucumbers (or 2 large cucumbers), thinly sliced
- 2 tbsp green onions, chopped
- 1 tbsp chili oil or chili crisp
- 1½ tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey (or maple syrup)
- 2 cloves garlic, finely minced
- 1 tbsp toasted sesame seeds
- ½ tsp red chili flakes (optional)
- Pinch of salt
Instructions
- Slice the cucumbers
- Wash and thinly slice cucumbers into rounds.
- Add a small pinch of salt and let sit for 5 minutes for extra crunch.
- Make the spicy sauce
- In a small bowl, mix chili oil, soy sauce, rice vinegar, honey, garlic, and chili flakes.
- Combine
- Drain excess cucumber water.
- Toss cucumbers with the spicy sauce until evenly coated.
- Finish & serve
- Add green onions and toasted sesame seeds.
- Serve immediately or chill for 15–30 minutes for deeper flavor.
Nutrition Facts (Approx. per serving)
- Calories: 80
- Protein: 2g
- Carbs: 10g
- Fat: 4g
- Fiber: 2g
Storage:
Store in an airtight container in the fridge for up to 3 days. Best enjoyed fresh for maximum crunch. 🥒
Perfect as a low-calorie snack, side dish, or meal-prep salad!
