Sesame Chili Cucumber

Ingredients

• 2 pounds Persian cucumbers
• ¾ teaspoon Himalayan salt
• 2 teaspoons apple cider vinegar
• 2 ½ tablespoons coconut aminos (or tamari)
• 3 large garlic cloves, minced
• 2 tablespoons toasted sesame oil
• 2 teaspoons gochugaru (Korean chili flakes) or red pepper flakes
• 1 tablespoon toasted white sesame seeds

Method

Step 1

To spiral cut the cucumbers (see alternate option in Step 4): Place one cucumber parallel and lengthwise between two chopsticks (or two pens). This acts as a cutting guard to prevent cutting all the way through the cucumber for a spiral-cut finish.

Step 2

Make thin diagonal cuts (about 45 degrees) along the cucumber, make sure the knife meets the chopsticks with each cut.

Step 3

Next, flip the cucumber over so the unsliced side is facing up. Now make thin straight cuts along the cucumber, cutting down to the chopsticks each cut.

Step 4

Repeat with each cucumber. Or, to keep things even simpler, just slice the cucumbers into rounds and arrange in a spiral when serving.

Step 5

Place the cut cucumbers in a bowl and add the salt, vinegar, coconut aminos, garlic, sesame oil, and gochugaru. Toss the cucumbers in the mixture gently until evenly coated.

Step 6

Sprinkle with the toasted sesame seeds as garnish, serve directly or store in the fridge for up to 3 days.

Nutritional Information

Nutritional analysis per serving Calories: 86, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 400mg, Carbohydrates: 8g, Fiber: 3g, Sugars: 1g, Protein: 0g, Net Carbs: 5g