🥒 Zero Point Cucumber “Bang” Salad
⏱️ Time
- Prep: 10 minutes
- Chill (optional): 10–15 minutes
🍽️ Servings
- 2 servings
🛒 Ingredients
- 2 large cucumbers (sliced or smashed)
- 2 cloves garlic (minced)
- 1–2 tsp chili flakes (adjust to spice level)
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp soy sauce (low sodium preferred)
- 1 tsp sesame oil (optional, adds richness)
- 1–2 tsp zero-calorie sweetener (optional)
- Salt to taste
🔪 Instructions
1. Prep the cucumbers
- Lightly smash cucumbers with the side of a knife (for better flavor absorption)
- Cut into bite-sized pieces
- Sprinkle a pinch of salt and let sit 5–10 minutes
- Drain excess water
2. Make the “Bang” sauce
In a bowl, mix:
- Garlic
- Chili flakes
- Vinegar
- Soy sauce
- Sweetener (if using)
- Sesame oil
3. Toss everything together
- Add cucumbers to the sauce
- Mix well until evenly coated
4. Chill (optional but recommended)
- Refrigerate for 10–15 minutes for best flavor
🌶️ Flavor Profile
- Tangy
- Spicy
- Slightly garlicky
- Ultra refreshing
💡 Tips
- 🥢 Smashing cucumbers gives a restaurant-style texture
- ❄️ Serve cold for maximum crunch
- 🔥 Adjust chili flakes depending on heat tolerance
- 🧂 Don’t skip draining water—it keeps flavor strong
🔄 Variations
🌿 Fresh Herb Version
- Add cilantro or green onions
🥜 Crunchy Style
- Add crushed peanuts or sesame seeds
🍗 Protein Add-On
- Toss with shredded chicken or tofu
⚖️ Why “Zero Point”?
- Very low calories
- No heavy oils or sugars
- High water content = filling but light
