1/2 tablespoon minced garlic (about 2 large cloves)
1/2 teaspoon sea salt
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 1/2 teaspoons sugar
1/2 to 1 teaspoon red pepper flakes
4 to 5 Persian cucumbers (about 11 to 12 ounces)*
In a small bowl, stir the garlic, sea salt, rice vinegar, soy sauce, sugar, and red pepper flakes. Adjust the amount of red pepper flakes to taste. I used 1 teaspoon of it. Let the marinade sit for 10 minutes.
Trim the edges off the cucumber. Slice the cucumbers in half and slice the cucumber halves into thin slices. Transfer the cucumber slices to a bowl. Drizzle the garlic marinade over the cucumber and toss everything together.
Serve the cucumbers immediately, or you can prep the cucumber salad a few hours ahead. I don’t like preparing it overnight because the cucumbers won’t look as fresh.
NUTRITION INFORMATION: Amount for 1/2 of Recipe: Calories: 51, Total Fat 0.3g, Saturated Fat: 0g,Cholesterol: 0mg, Sodium: 148mg, Total Carbohydrate: 11.6g, Dietary Fiber: 1.1g, Sugar: 6.5g, Protein 1.8g
*You can also use English or Japanese cucumbers for this.