Spiced Cucumber Salad (Soy & Gluten-Free)
Prep Time
10 mins
Total Time
10 mins
Servings: 4
Calories: 53 kcal
Ingredients
- 6 mini/Persian cucumbers about 1 lb.
- 1-1/2 tsp. sea salt
- 1 Tbsp. Original Coconut Aminos
- 1-1/2 Tbsp. rice vinegar
- 1 tsp. brown sugar
- 1 tsp. sesame oil
- 1 tsp. sesame seeds
- 1 Tbsp. Chinese chili oil or chili flakes
- 1/4 cup scallions thinly sliced
- 1 garlic clove finely minced or grated
Instructions
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To create cucumber spirals, place cucumber between two chopsticks.
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Cut thin slices across the cucumber at a 90-degree angle. The chopsticks should prevent your knife from slicing all the way through. Turn cucumber over and place between chopsticks. Cut thin slices at a 45-degree angle. Repeat with all cucumbers, resulting in spiral shapes.
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Place spiraled cucumbers in large bowl and sprinkle with salt. Gently massage salt into cucumbers and let sit five minutes.
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Rinse with cold water 3-4 times to remove salt.
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In small bowl, whisk together coconut aminos, chili oil or flakes, rice vinegar, brown sugar, sesame oil, garlic and sesame seeds.
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Pour sauce over cucumbers, add scallions and gently mix.
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This dish is best served immediately.
Recipe Notes
Grab these ingredients and more at Vitacost.
Nutrition Facts
Spiced Cucumber Salad (Soy & Gluten-Free)
Amount Per Serving (1 g)
Calories 53
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 386mg16%
Potassium 223mg6%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 1246IU25%
Vitamin C 4mg5%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.