This Asian Cucumber Salad is a fresh and flavorful side dish made with mini cucumbers and coated in a savory Asian-inspired sauce. Pairs well with any main and is naturally gluten-free, vegan, paleo, low carb with a Whole30 option.
Cut cucumbers into coins, smash / bash or slice into a spiral shape as show.
For cutting the cucumber into a spiral shape: Place a pair of chopsticks vertically between one cucumber on both sides (acts as a guide to avoid slicing all the way through). Use a sharp knife to make thin cuts from the top diagonally on a 45-degree angle towards the chopsticks (for the spiral / accordion shape). Flip the cucumber over and repeat for the other side making perpendicular slices to the first side. Repeat for remaining cucumbers and transfer to a large bowl.