| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound Persian cucumbers
- Kosher salt
- 3 tablespoons ponzu sauce
- 2 teaspoons fresh lemon juice
- 1 teaspoon coconut aminos or 1/4 teaspoon sugar
- 1 teaspoon sambal oelek or sriracha
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon finely grated fresh ginger
- 2 scallions, finely chopped
- 2 garlic cloves, finely grated
- 3 tablespoons chopped fresh cilantro
Instructions
- Halve the cucumbers lengthwise. Put the cucumbers on a cutting board cut-side down, then use the side of a chef’s knife to gently but firmly press down and smash them so that they lightly crack but do not fall apart. Slice the smashed cucumbers into 1-inch pieces.
- Put the cucumbers in a colander and toss them with 1/4 teaspoon salt. Place a bag of ice on top of them and let them drain for 15 to 30 minutes.
- Stir the ponzu, lemon juice, coconut aminos, sambal, sesame oil, ginger, scallions and garlic together in a medium bowl. Add the cucumbers and cilantro and toss to combine.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 40 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 441 mg |
Reviews
Love this!!
This is very easy and taste great
so fresh and delicious