Cucumbers are one of my favorite vegetables to keep on hand, because they’re great for a quick and easy snack but also lend themselves to strong flavors like the ones in this recipe.
It might look fancy, but trust me—the spiral cut for this dish is easier than you think. Tossing sliced cucumbers with fresh garlic, apple cider vinegar, toasted sesame oil, and chili flakes creates a spicy and savory side that goes great with everything from fish to steak.
I used Persian cucumbers because they usually have a more tender skin, but you can also use regular cucumbers for this recipe as well. Cucumbers are an excellent source of fat soluble vitamin K, which works synergistically with vitamin D to optimize bone strength. Pairing cucumbers with sesame oil and sesame seeds adds a touch of healthy fats that aid in vitamin K absorption.
Wishing you health and happiness,
Mark Hyman, MD
- 2 pounds Persian cucumbers
- ¾ teaspoon Himalayan salt
- 2 teaspoons apple cider vinegar
- 2 ½ tablespoons coconut aminos (or tamari)
- 3 large garlic cloves, minced
- 2 tablespoons toasted sesame oil
- 2 teaspoons gochugaru (Korean chili flakes) or red pepper flakes
- 1 tablespoon toasted white sesame seeds
1. To spiral cut the cucumbers (see alternate option in Step 4): Place one cucumber parallel and lengthwise between two chopsticks (or two pens). This acts as a cutting guard to prevent cutting all the way through the cucumber for a spiral-cut finish.
2. Make thin diagonal cuts (about 45 degrees) along the cucumber, make sure the knife meets the chopsticks with each cut.
3. Next, flip the cucumber over so the unsliced side is facing up. Now make thin straight cuts along the cucumber, cutting down to the chopsticks each cut.
4. Repeat with each cucumber. Or, to keep things even simpler, just slice the cucumbers into rounds and arrange in a spiral when serving.
5. Place the cut cucumbers in a bowl and add the salt, vinegar, coconut aminos, garlic, sesame oil, and gochugaru. Toss the cucumbers in the mixture gently until evenly coated.
6. Sprinkle with the toasted sesame seeds as garnish, serve directly or store in the fridge for up to 3 days.
Nutritional analysis per serving Calories: 86, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 400mg, Carbohydrates: 8g, Fiber: 3g, Sugars: 1g, Protein: 0g, Net Carbs: 5g