Spiral Cucumber Salad: Korean-Inspired
This bright, tangy, and crisp Spiral Cucumber Salad is a quick and refreshing side that pairs perfectly with any meal.
Ingredients
Veggies
- 10 mini mini cucumbers Use chilled for best crunch.
- 1 tbs green onion, sliced
Sauce
- 3 tbs rice vinegar
- 1 tbs sesame oil Drizzle for finishing flair.
Aromatics
- 3 cloves garlic, minced
Spices & Seasoning
- 2 tbs gochugaru (Korean chili flakes) Adjust for heat preference.
- 1 tbs salt Necessary for drawing out moisture.
- 1 tsp sugar
Toppings
- 1 tbs sesame seeds
Instructions
Preparation
- Place a cucumber between a pair of chopsticks to stop the knife and make diagonal cuts on one side; then flip and make straight cuts on the other side to form a spiral.
- Repeat the chopstick-and-cut method until all cucumbers are cut into spirals.
- Add the cut cucumbers into a bowl, sprinkle 1 tbs salt over them, and toss to coat; let sit for 15 minutes to draw out excess moisture, then drain and rinse off the salt. Pat the cucumbers dry with a towel.
Mixing
- In the mixing bowl with the cucumbers, add minced garlic, sliced green onion, rice vinegar, gochugaru, sesame oil, sugar, and sesame seeds. Mix gently so the spirals don’t break and ensure the seasonings get into all the crevices.
- Taste and adjust seasoning to your liking, then serve immediately or chill briefly for a crisper bite.
Notes
Use chilled cucumbers for the best crunch. Store in an airtight container in the fridge for up to 2–3 days.