6 mini/Persian cucumbers (about 1 lb)

1 1/2 tsp sea salt

1 tbsp Original Coconut Aminos 

1 tbsp Chinese chili oil or chili flakes

1 1/2 tbsp rice wine vinegar

1 tsp brown sugar

1 tsp sesame oil

1 garlic clove, finely minced or grated

1 tsp sesame seeds

1/4 cup thinly sliced spring onions


  1. 1.  Wash the cucumbers and cut off the ends.
  2. 2.  Place a cucumber between two chopsticks and make thin diagonal slices on the top. Flip the cucumber over and repeat this on the other side. Repeat with remaining cucumbers.
  3. 3.  Place all the cucumbers in a large bowl and sprinkle salt on top. Gently massage it in. Leave for 5 minutes, then rinse with cold water 3-4 times to completely remove the salt.
  4. 4.  In a small bowl, combine the coconut aminos, chili oil or flakes, rice vinegar, brown sugar, sesame oil, garlic, and sesame seeds. Whisk until uniform.
  5. 5.  Pour the sauce on top of the cucumbers, add the spring onions and mix gently.
  6. 6.  Best served immediately. Enjoy!
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