Zero-Point Cucumber “Bang Bang”

This dish is a lighter, plant-based riff on the classic “Bang Bang” flavor profile. Traditionally made with fried shrimp and mayo-heavy sauce, we’ve swapped the fats for a vinegar-based kick that highlights the crispness of the cucumber.

Prep time: 10 minutes
Servings: 2
Calories: ~35 kcal per serving

Ingredients

2 Large English Cucumbers (hothouse cucumbers work best as they have thinner skin and fewer seeds).
2 tbsp Rice Vinegar (unseasoned to keep sugar low).
1 tbsp Soy Sauce (or Coconut Aminos for a gluten-free option).
1 tsp Sriracha (add more if you like it hot).
1 tsp Garlic, minced.
1 tsp Fresh Ginger, grated.
Optional Garnish: Chopped scallions, red pepper flakes, or a dash of Everything Bagel seasoning.

Instructions

Prep the Veg: Wash the cucumbers. You can peel them in “stripes” for a fancy look, or leave the skin on for extra fiber.
The “Smash”: Place the cucumbers in a large Ziploc bag or under a piece of parchment paper. Gently whack them with a rolling pin or the flat side of a knife until they split. This creates crannies for the sauce to hide in!
Chop: Cut the smashed cucumbers into bite-sized, irregular chunks.
Whisk the Sauce: In a small bowl, combine the rice vinegar, soy sauce, Sriracha, garlic, and ginger.
Toss: Pour the dressing over the cucumbers and toss well. Let it sit for at least 5 minutes before serving to allow the flavors to penetrate.

Nutrition Information (Per Serving)

Metric	Amount
Calories	35 kcal
Protein	1.5g
Total Fat	0.2g
Carbohydrates	7g
Fiber	1.5g
Sodium	~350mg (Variable based on soy sauce)

Benefits

Hydration: Cucumbers are about 95% water, making this a great snack for skin health and recovery.
Metabolism Boost: The capsaicin in Sriracha and the thermogenic properties of ginger provide a tiny metabolic nudge.
Volume Eating: You can eat a massive portion of this for very few calories, helping you feel full and satisfied.

Tips for Success

Salt First: If you have time, salt the cucumber chunks and let them sit in a colander for 10 minutes, then rinse and pat dry. This draws out excess water so your sauce doesn’t get diluted.
Cold is Gold: Keep your cucumbers in the fridge until the very second you are ready to prep. This dish is best served ice-cold.
Add “Weight”: If you aren’t worried about the “Zero Point” status, adding a teaspoon of toasted sesame oil adds a massive depth of flavor.