Garlicky and Spicy Cucumber Salad
To make a larger batch, double the recipe.
Ingredients
- 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*
Instructions
- 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.
Notes
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.
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