Spicy cucumber springs by Jennifer Fisher
3
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ingredients
Sesame oil
2 tbsp(s)
Coconut aminos
2 tsp(s)
Unseasoned rice vinegar
2 tsp(s)
Chili powder
1 tsp(s), gochugaru Korean variety, or to taste
Garlic
1 clove(s), large, finely chopped
Crushed red pepper flakes
¼ tsp(s), or to taste
Jennifer Fisher Spicy salt
¼ tsp(s), or to taste
Persian (mini) cucumber
6 item(s)
Unsalted toasted sesame seeds
2 tsp(s)
Instructions
1
In a medium bowl, whisk together the sesame oil, coconut aminos, rice vinegar, gochugaru, garlic, crushed red pepper flakes, and Jennifer Fisher Spicy Salt.
2
Arrange 2 chopsticks on a cutting board. Place 1 cucumber in between them, using chopsticks to hold cucumber in place. Cut 6 to 7 slices on a diagonal, using chopsticks to prevent cutting all the way through the cucumber. Rotate cucumber and cut 6 slices diagonally again. Remove chopsticks and cut cucumber into 3 sections and place in a large bowl. Repeat cutting with chopsticks and remaining cucumbers.
3
Drizzle the dressing over the cucumbers. Sprinkle the sesame seeds on top. Toss cucumbers until well coated. Season with additional Spicy Salt, if desired.
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