Cucumber Panchan with Sesame
Crisp cucumbers rest with stevia and chili before being dressed with garlic, soy sauce, rice vinegar, and sesame oil. Sesame adds a nutty finish. Cucumbers provide water and a little fiber, keeping the appetizer light and crisp.
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Servings: 6 (1 serving ≈ 68 gram)
Digestion time: 4 hour
Trim the ends from the cucumbers (300 g) and slice them into thin rounds.
Add stevia (15 g) and chili pepper (2 g), mix, and leave the cucumbers at room temperature for 30 minutes.
Drain the released liquid. Finely mince the garlic (15 g) and mix it with soy sauce (sugar-free) (30 g), rice vinegar (20 g), and sesame oil (20 g).
Pour the dressing over the cucumbers, add sesame seeds (5 g), and mix for about 2 minutes.
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