Ingredients

• 8 mini or Persian cucumbers
  
• 1 green onion, ends trimmed and finely sliced
  
• Sesame seeds

• 1 ½ tablespoon low-sodium soy sauce, tamari or coconut aminos (if gluten free)
  
• 1 ½ tablespoon rice vinegar
  
• 1 teaspoon sesame oil
  
• 1 tablespoon honey or maple syrup
  
• 2 large garlic cloves, minced
  
• 1 teaspoon crushed or full red chili flakes

Instructions

• Wash and thoroughly dry the cucumbers, then trim off the ends.
• Working one cucumber at a time, place it between two chopsticks.
• Slice diagonally at a 45° angle along the top, making thin cuts while allowing the chopsticks to stop your knife before cutting through completely.
• Turn the cucumber over and slice again, this time straight down at a 90° angle.
• Avoid repeating the same angle, or the spiral effect won’t form.
• Cut each finished cucumber in half and transfer to a large mixing bowl.
• Alternative: You may also thinly slice the cucumbers using a mandolin.

2. Make the Dressing

• In a small bowl, whisk together all dressing ingredients until fully combined.
• Taste and adjust seasoning as desired.

3. Assemble the Salad

• Pour the dressing over the cucumbers and gently toss to coat, being careful not to break them apart.
• Finish with sliced green onion and a sprinkle of sesame seeds.
• Serve immediately and enjoy.

• English Cucumber: Accordion cuts require mini or Persian cucumbers, but English cucumbers work just as well if cut into bite-sized chunks or slices.
  
• Add Nuts: Stir in ½ cup chopped almonds, cashews, or peanuts for extra crunch.
  
• Add Lettuce: Serve over chopped romaine, spinach, Boston lettuce, or iceberg to add volume.
  
• Serving Ideas: This salad pairs easily with chicken, seafood, or other Asian-inspired dishes.
  
• Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.