Description
This Korean-inspired Spiral Cucumber Salad is a refreshing and vibrant side dish, featuring crisp mini cucumbers cut into beautiful spirals and tossed in a tangy, spicy dressing made with gochugaru, rice vinegar, garlic, and sesame oil. Perfect for a quick, healthy snack or accompaniment to any meal.
Ingredients
Vegetables
- 10 mini cucumbers
- 1 green onion, sliced
- 1 tablespoon salt
- 2 tablespoons gochugaru (Korean chili flakes)
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
- 3 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 tablespoon sesame oil
Dry Ingredients & Spices
Wet Ingredients
Instructions
- Prepare the Cucumbers: Place a cucumber between a pair of chopsticks to prevent cutting all the way through. Make diagonal cuts on one side, then flip and make straight cuts on the other side, creating spiral cuts. Repeat with all cucumbers.
- Salt and Drain: Place the cut cucumbers in a bowl, sprinkle with salt, and toss to coat evenly. Let sit for 15 minutes to draw out excess moisture. Then rinse off the salt and pat the cucumbers dry with a towel.
- Make and Toss the Dressing: In the same bowl, add minced garlic, sliced green onions, rice vinegar, gochugaru, sesame oil, sugar, and sesame seeds. Gently mix to combine, ensuring the seasoning reaches all cucumber spirals without breaking them.
- Adjust and Serve: Taste the salad and adjust seasoning as desired. Serve immediately and enjoy this refreshing Korean-inspired side dish.
Notes
- Using chopsticks while slicing the cucumbers keeps the cuts from going all the way through, creating a beautiful spiral effect.
- Letting the cucumbers sit with salt helps remove excess moisture, preventing a soggy salad.
- Feel free to adjust the amount of gochugaru to suit your preferred spice level.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
