Why Make This Salad? This is the zero point salad that tastes like anything but diet food. Crisp, cool cucumber slices are tossed in a tangy, slightly spicy “bang” sauce—a creamy, savory dressing made from Greek yogurt, sriracha, rice vinegar, and a touch of sweetener. It is refreshing, satisfying, and completely guilt-free. Perfect for meal prep, a quick side dish, or a light lunch on its own, this salad brings big flavor without a single point on the Weight Watchers program. Plus, it comes together in five minutes.
Ingredients
For the salad: two large English cucumbers (or four Persian cucumbers), thinly sliced, one tablespoon chopped fresh cilantro or green onions (optional), and one teaspoon sesame seeds for garnish (zero points in small amounts).
For the bang sauce: half cup plain non-fat Greek yogurt, two tablespoons rice vinegar, one tablespoon sriracha sauce (adjust to taste), one teaspoon soy sauce or tamari (low sodium), one teaspoon sweetener (zero point sweetener such as stevia, monk fruit, or one teaspoon of honey for 1 point if you have room), half teaspoon garlic powder, and half teaspoon onion powder.
Equipment Needed
A large mixing bowl, a small bowl or jar for the dressing, a whisk or fork with a lid for shaking, a sharp knife, a cutting board, and a mandoline (optional, for even slices).
Method
Prepare the cucumbers. Slice the cucumbers into thin rounds, about one eighth inch thick. If using English cucumbers (the long, plastic-wrapped ones), you can leave the skin on. If using regular garden cucumbers, peel them partially in stripes if the skin is waxed or bitter. For extra crispness, you can salt the cucumbers first: toss them with half a teaspoon of salt, let them sit in a colander for fifteen minutes, then rinse and pat dry. This step draws out excess water and prevents a watery salad.
In a small bowl or jar, whisk together the Greek yogurt, rice vinegar, sriracha, soy sauce, sweetener, garlic powder, and onion powder until smooth. Taste and adjust—add more sriracha for heat, more vinegar for tang, or a little water if the dressing is too thick.
Place the sliced cucumbers in a large bowl. Pour the bang sauce over the top. Toss gently until every slice is evenly coated.
Garnish with fresh cilantro or green onions and a sprinkle of sesame seeds if desired.
Serve immediately for the crispiest texture, or refrigerate for up to thirty minutes to let the flavors meld. The salad is best eaten within a few hours—cucumbers release water over time and the dressing can thin out.
Storage
This salad is best eaten fresh. Cucumbers release water as they sit, which can thin the dressing and make the salad watery. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. Drain any excess liquid before serving again. Do not freeze.
Variations
For a milder version, reduce the sriracha to half a teaspoon or omit it entirely. For an extra spicy version, add one teaspoon of gochujang (Korean chili paste) or a pinch of red pepper flakes. For a ginger version, add one teaspoon of fresh grated ginger to the dressing. For a sesame version, add one teaspoon of sesame oil (has points, so measure carefully) and an extra sprinkle of sesame seeds. For a cucumber tomato bang salad, add one cup of cherry tomatoes, halved. For a bang slaw version, shred a quarter head of green cabbage and mix it with the cucumbers. For a meal-sized version, add two cups of cooked shredded chicken breast (zero points) and a handful of chopped romaine lettuce.
Serving Suggestions
Serve as a side dish with grilled chicken, salmon, or shrimp. Pile into lettuce wraps with shredded carrots and fresh herbs. Use as a topping for rice bowls or grain bowls. Serve alongside sushi or poke bowls. Spoon over cold noodles for a light lunch. Eat it straight from the bowl as a zero point snack.
Tips for Best Results
Use English cucumbers if possible. English cucumbers (also called hothouse or seedless cucumbers) have thin, tender skins and very small, unnoticeable seeds. They do not need to be peeled or seeded. Regular garden cucumbers often have tough, waxy skins and large, watery seeds that can make the salad soggy. If using garden cucumbers, peel them and scrape out the seeds with a spoon.
Salt the cucumbers for extra crunch. This step is optional but highly recommended. Tossing the cucumber slices with salt draws out excess moisture, preventing the salad from becoming watery. After fifteen minutes, rinse the salt off and pat the cucumbers dry before adding the dressing. The result is crisp, firm slices that stay crunchy even after dressing.
Use non-fat plain Greek yogurt. The creaminess of this dressing comes entirely from yogurt. Non-fat Greek yogurt is thick, tangy, and zero points. Do not use regular yogurt or flavored yogurt—they are thinner and may have added sugar. Fage, Chobani, and Oikos are good brands.
Adjust the sweetener to your taste. The sweetener balances the tang of the vinegar and the heat of the sriracha. Zero point sweeteners like stevia or monk fruit work well. If you prefer to use honey or maple syrup, count one point per teaspoon. You can also omit the sweetener entirely for a more savory, tangy dressing.
Do not overdress the salad. Start with half the dressing and add more as needed. Cucumbers release water, and too much dressing can make the final dish soupy. You can always add more; you cannot take it away.
Make the dressing ahead. The bang sauce can be made up to five days in advance and stored in a sealed container in the refrigerator. Give it a good stir or shake before using. This makes weeknight meal prep even faster—just slice cucumbers and toss.
Serve immediately for best texture. This salad is at its peak within thirty minutes of dressing. After that, the cucumbers begin to release water and the dressing thins. If you need to make it ahead, keep the sliced cucumbers and the dressing separate, then toss just before serving.
Use a mandoline for paper-thin slices. Thin, uniform slices look beautiful and have a delicate, crisp texture. A mandoline makes quick work of this and ensures every slice is the same thickness. Watch your fingers—mandolines are sharp.
Add crunch with seeds or nuts. A sprinkle of sesame seeds, poppy seeds, or crushed peanuts (count points for nuts) adds texture and visual appeal. Sesame seeds are zero points in small amounts. Toast them in a dry skillet for even more flavor.
Double the recipe for a crowd. This salad disappears quickly. Make a double batch for potlucks, cookouts, or meal prep (just keep the dressing separate until serving). The bang sauce is also delicious on shredded cabbage, shredded carrots, or as a dip for fresh vegetables.