This cucumber salad is more Asian-ish vs. authentic, but it’s a great way to get some more veg on my plate, and it pairs well with most any thing I’m eating.

Ingredients

  • 1 large English cucumber, thinly sliced
  • salt
  • 2 scallions, thinly sliced
  • 1/2 small onion, thinly sliced
  • 1 tablespoon sucralose or brown sugar
  • 1/2 tablespoon Korean chili flakes (gochugaru) or 1/8 teaspoon red pepper flakes
  • 1 teaspoon sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame seeds

Directions

  1. In large bowl, salt cucumber slices generously and let sit for 15-20 minutes to draw out excess moisture. Rinse the cucumbers under cold water and pat dry with paper towels.
  2. Combine the cucumbers, scallions, and onion in large bowl. Toss to combine.
  3. Sprinkle sweetener and chili flakes over the cucumber mixture. Drizzle with sesame oil, rice vinegar, and soy sauce. Toss everything together until well coated.
  4. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Before serving, sprinkle with toasted sesame seeds.