Asian Cucumber Salad

Step by Step Instructions

1. 1

   Cut the ends off each cucumber. Place a cucumber in between a pair of chopsticks. This will keep you from slicing all the way through the cucumber. Cut at a 45 degree angle about 0.5-0.75 cm spacing along the cucumber.

2. 2

   Flip the cucumber over. This time make 90 degree cuts (or perpendicular to the cucumber). Line up each cut with the previous cut mark to make the perfect slinky shape. Repeat with other cucumber. Place cucumbers in a small bowl.

3. 3

   To the bowl, add minced garlic, soy sauce, sesame oil, rice vinegar, sesame seeds, red pepper flakes and brown sugar substitute. Mix until coated. Refrigerate for 1 hour or overnight to allow the marinade to soak into the cucumber.