ZERO POINT CUCUMBER BANG
Zesty • Crunchy • Healthy • Ready in minutes
INGREDIENTS
- 2 large cucumbers
- 1–2 cloves garlic, minced
- 1–2 tbsp soy sauce (low sodium if possible)
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tsp chili flakes or chili oil (adjust to taste)
- 1 tsp sesame oil
- 1 tsp sweetener (optional – zero-calorie if dieting)
- ½ tsp salt
- 1 tsp sesame seeds (optional garnish)
INSTRUCTIONS
1. Prep the cucumbers
- Wash cucumbers and cut into chunks (or long strips).
- Lightly smash them using a knife or rolling pin (this helps absorb flavor).
This “smashing” step is what gives the “bang” effect and better texture.
2. Salt & rest
- Sprinkle with salt and let sit for 5–10 minutes.
- Drain excess water.
3. Make the sauce
In a bowl, mix:
- Soy sauce
- Vinegar
- Garlic
- Chili flakes or chili oil
- Sesame oil
- Sweetener (optional)
4. Combine
- Toss cucumbers with the sauce.
- Mix well so everything is coated.
5. Finish & serve
- Sprinkle sesame seeds on top.
- Serve immediately or chill for 10–15 minutes for stronger flavor.
WHY IT’S “ZERO POINT”
- Cucumbers are extremely low in calories and mostly water
- Using light/low-calorie ingredients keeps it diet-friendly
- Similar cucumber dishes are often used in low-point diets like Weight Watchers
EXTRA TIPS
- Add a splash of lemon juice for more freshness
- Add crushed peanuts if you want extra crunch (not zero-point anymore)
- Best eaten fresh but can stay in the fridge up to 1–2 days
BONUS (from real cooking ideas)
Some versions even include Szechuan pepper + chili oil + sesame oil for a bold spicy flavor