Ingredients
• 4-5 Mini cucumbers (Persian cucumbers work best for extra crunch)
• 2 tablespoons Rice vinegar or apple cider vinegar
• 1 tablespoon Low-sodium soy sauce (or coconut aminos)
• 1 teaspoon Sesame oil (optional, for a nutty aroma)
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• Red pepper flakes to taste (this provides the “Bang!”)
• Optional: A pinch of Stevia or monk fruit sweetener to balance the heat
Preparation
1. Prep the Cucumbers: Slice the cucumbers into rounds about 1/2-inch thick.
2. The “Bang” Sauce: In a small bowl, whisk together the vinegar, soy sauce, minced garlic, ginger, and red pepper flakes.
3. Toss: Place the cucumber slices in a large container with a lid. Pour the sauce over them.
4. Shake it Up: Close the lid tightly and shake the container vigorously. This ensures the spices and garlic get into every “nook and cranny” of the cucumber slices.
5. Marinate: While you can eat them immediately, letting them sit in the refrigerator for 15–30 minutes makes the flavor even bolder.