Name: Spicy Cucumber Salad
Total time: 30 min
Yield: 6 servings
Ingredients: 2 European cucumbers, peeled in strips, halved lengthwise, seeded, sliced; 1 tbsp kosher salt, for salting cucumbers, optional; 2 tsp soy sauce; 2 tbsp rice vinegar, unseasoned; 2 tbsp chili garlic sauce; 1 tsp garlic, minced; 2 tbsp monkfruit sweetener; 1 tbsp sesame oil, Asian; 2 tsp sesame seeds, toasted

Estimate, per serving

Cal: 48
Protein: 1g
Carbs: 5g
Fat: 3g
Sodium: 1,357mg
Fiber: 1g

Ingredients

European cucumberspeeled in strips, halved lengthwise, seeded, sliced: 3
kosher saltfor salting cucumbers, optional: 1 1/3 tbsp
soy sauce: 2 2/3 tsp2 2/3 tsp
rice vinegarunseasoned: 2 2/3 tbsp
chili garlic sauce: 2 2/3 tbsp
garlicminced: 1 1/3 tsp
monkfruit sweetener: 2 2/3 tbsp
sesame oilAsian: 1 1/3 tbsp
sesame seedstoasted: 2 2/3 tsp

Method

01Peel strips of skin from cucumbers and cut in half lengthwise. Scrape out seeds with a sharp spoon if large, then slice.
02Put cucumbers and salt in a colander and let drain for 30 minutes.30 min
03Whisk soy sauce, rice vinegar, chili garlic sauce, minced garlic, monkfruit sweetener, and sesame oil. Taste and adjust as needed.
04Wipe cucumbers dry with paper towels to remove water and salt.
05Toss cucumbers with dressing.
06Toast sesame seeds in a dry pan over high heat for 30 seconds, then sprinkle over salad.
07Serve immediately.

Fits

Gluten-free
Dairy-free
Egg-free
Nut-free