Spicy Cucumber Salad

Written By Hannah Williams

When I tell you this recipe will be one you will come back to over an over again - I am not exaggerating. It is spicy, it is crunchy, it is easy, AND DELICIOUS!

When I plan out my snacks for the week, it’s gotta hit some criteria. I want FLAVOR. I want texture, I want low calorie so my meals can be heartier. This hits all of ‘em. It takes about 3 minutes to make - and I’m serious when I say - the recipe calls for 6 mini cakes…but I would get double that so when you eat all of the first batch in a day or two, you’ve got more cakes ready to go.

Ingredients:

  • 6 mini cucumbers

  • 2T minced garlic

  • 1T soy sauce (I use coconut aminos)

  • 1T Rice Vinegar

  • 1T Fly By Jing Sichuan Chili Crisp

  • 1T white granulated sugar

  • 1T sesame seeds

  • 1t Sesame oil (this week I only had toasted sesame oil on hand…so I used that!)

  • Salt

Instructions:

  • Slice your cakes and sprinkle with salt to draw out water - let them sit for about 5 minutes - then rinse them off with water several times to remove all the salt. Set aside on a paper towel to allow them to dry off a bit.

  • In a small bowl (or in the Tupperware you will store it in…) add all the ingredients for the sauce (garlic, soy sauce, rice vinegar, chili crisp, sugar, sesame seeds, sesame oil) - stir it all up until it’s blended

  • Add the cucumber slices, stir to combine (this is why I like to make it in the Tupperware - so I can just pop the lid on and shake it up so all the cakes get some chili oil lovin.

  • Store in an air tight container, I’d say it’s good for 3-4 days…but I’ve never had it last longer than 3 days so that is just a guess lol.

APPROXIMATE MACROS for entire recipe:

PROTEIN: 2g

CARBOHYDRATES: 15g

FAT: 13g

CALORIES: 185 cal

If you want to be able to enter this into MacrosFirst - put the bowl/tupperware on the food scale, and zero it out before you add all the ingredients. once all the dressing is added, and the cakes are added, make note of the entire weight of the recipe - then when you add the recipe into MacrosFirst - use that total weight so you can then have it track as grams and can break it down into portions as you like.

ENJOY!! If you try it, tag me on IG @hannahj28 or comment below with how you made it your own!

Hannah Williams
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