Pickled Cucumber Salad

This refreshing Pickled Cucumber Salad is a delightful low-carb Chinese snack that offers a perfect balance of tanginess and crunch. It's quick to prepare, making it an ideal choice for a light appetizer or side dish.

Ingredients

• Cucumbers - 300 grams
• Salt - 1 teaspoon
• Rice vinegar - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chili oil - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Coriander leaves - 2 tablespoons, chopped
• Sugar substitute (like erythritol) - 1 teaspoon

Steps

1. Wash the cucumbers thoroughly and slice them thinly using a knife or mandoline.
2. In a bowl, sprinkle salt over the cucumber slices and let them sit for 10 minutes to draw out excess water.
3. After 10 minutes, rinse the cucumbers under cold water and drain well.
4. In a separate bowl, mix together rice vinegar, sesame oil, chili oil, minced garlic, grated ginger, and sugar substitute until well combined.
5. Add the drained cucumber slices to the dressing and toss until the cucumbers are thoroughly coated.
6. Garnish with chopped coriander leaves and serve immediately or let it marinate in the refrigerator for 30 minutes for enhanced flavor.

Nutrition

• Calories: 60
• Protein: 1 g
• Carbs: 5 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.25 L

Health Benefits

• Low in calories and high in hydration, making it a great snack for weight management.
• Rich in antioxidants and vitamins, promoting overall health and wellness.

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