Zero-Point Cucumber “Bang Bang” Salad

Zero-Point Cucumber “Bang Bang” Salad

This Zero-Point Cucumber “Bang Bang” Salad is crunchy, creamy, spicy, and incredibly refreshing. Crisp cucumbers are tossed in a tangy, sweet-and-spicy sauce that delivers all the flavor of classic bang bang sauce without weighing down the dish.

It makes a fantastic light snack, side dish, or quick lunch.

Ingredients

For the cucumber salad

• 2 large English cucumbers
• ¼ teaspoon salt
• 2 green onions, thinly sliced
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon toasted sesame seeds, optional
• ½ teaspoon red pepper flakes, optional

For the bang bang dressing

• ½ cup nonfat Greek yogurt
• 1 tablespoon sugar-free sweet chili sauce
• 1 teaspoon sriracha, or more to taste
• 1 teaspoon fresh lime juice
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Pinch of salt
• 1–2 teaspoons water, as needed

Instructions

1. Prepare the cucumbers.
   Wash and dry the cucumbers. Slice them into thin rounds or cut them into half-moons.

   For a more traditional cucumber-salad texture, lightly crush the cucumbers with the flat side of a knife before slicing.

2. Salt the cucumbers.
   Place the cucumbers in a bowl and sprinkle with ¼ teaspoon salt.

   Toss gently and let them sit for 10–15 minutes. This draws out excess moisture and keeps the salad crisp.

3. Drain the cucumbers.
   Drain off any liquid and gently pat the cucumbers dry with paper towels.
4. Make the bang bang sauce.
   In a small bowl, whisk together the Greek yogurt, sugar-free sweet chili sauce, sriracha, lime juice, garlic powder, onion powder, and salt.

   Add a teaspoon or two of water if the dressing is too thick.

5. Combine.
   Add the cucumbers to a large bowl. Pour the bang bang dressing over them and toss until evenly coated.
6. Add the fresh flavors.
   Fold in the sliced green onions and chopped cilantro.
7. Finish.
   Sprinkle with sesame seeds and red pepper flakes if desired.
8. Chill briefly.
   Refrigerate for 10–15 minutes before serving. This gives the flavors a chance to blend while keeping the cucumbers crisp.

Tips for the Best Cucumber Salad

• Use English or Persian cucumbers because they have fewer seeds and stay crisp.
• Salting the cucumbers first prevents the dressing from becoming watery.
• Add the dressing shortly before serving for maximum crunch.
• Adjust the sriracha to your preferred spice level.
• For the best texture, don’t let the salad sit at room temperature for too long.

Easy Variations

Extra Spicy:
Add more sriracha or a pinch of cayenne pepper.

Garlic Bang Bang:
Add 1 small grated garlic clove to the dressing.

Lime Cilantro:
Increase the lime juice and add extra fresh cilantro.

Crunchy Version:
Add finely sliced radishes, shredded cabbage, or chopped celery.

Protein-Packed:
Serve the cucumber salad with grilled chicken, shrimp, tuna, or cooked tofu.

Make It More Like a Meal

Turn this into a satisfying bowl by serving the cucumbers over:

• Cauliflower rice
• Shredded lettuce
• Chopped cabbage
• Cooked lean chicken
• Grilled shrimp

Top with green onions, cilantro, and a little extra sriracha.

Storage

For the best texture, enjoy the salad immediately or within a few hours.

If storing leftovers, refrigerate in an airtight container and consume within 1 day. The cucumbers will release more water as they sit.

Makes

2–4 servings

Important: If you’re following a specific WeightWatchers-style “ZeroPoint” plan, the exact point value depends on your plan and the specific brands/ingredients you use—particularly the yogurt and sweet-chili sauce.