Korean cucumbers

Slice the cucumbers (2 pcs) lengthwise into 3-4 pieces, then cut each piece crosswise to get sticks.

Cut the radish (a bunch) into rounds.

Salt the vegetables and add erythritol (2 tsp).

Gently massage the mixture to release the juices from the vegetables, and let it sit for a few hours (or overnight) to allow them to soak well.

After that, drain the resulting liquid and add chopped green onions (1 bunch) cut into long feathers, about 7-10 cm long.

Place the salad in a mound:

• finely chopped garlic (4 cloves);
• sweet paprika (1 tsp);
• ground coriander (1 tsp);
• black pepper (0.5 tsp).

Drizzle everything with hot olive oil (3 tbsp). Then add 5% apple cider vinegar (3 tbsp).

Thoroughly mix all the ingredients and, if desired, add teriyaki sauce (1 tbsp).

Let the salad sit for a couple more hours at room temperature.