Prep: 35 min + chilling
5 Persian or small cucumbers, cut into 1/2-inch rounds4-1/2 teaspoons kosher saltMARINADE:3 tablespoons rice vinegar2 tablespoons mirin (sweet rice wine)2 tablespoons honey2 teaspoons canola oil2 teaspoons sesame oil1/2 teaspoon chili garlic sauce1/2 teaspoon kosher salt
Place cucumbers in a colander over a plate; sprinkle with salt and toss. Let stand 20 minutes. Rinse and blot dry with paper towels. In a large bowl or shallow dish, combine marinade ingredients. Add cucumbers; turn to coat. Refrigerate, covered, at least 4 hours or overnight. Drain cucumbers, reserving 1/4 cup marinade. Arrange cucumbers on a serving plate; drizzle with reserved marinade. Serve cold.
3/4 cup: 66 calories, 3g fat (0 saturated fat), 0 cholesterol, 439mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.