Description
A refreshing and crunchy spiral cucumber salad with a Korean-inspired zing, perfect for warm weather dining.
Ingredients
Scale
- 10 mini cucumbers
- 1 tablespoon salt
- 1 green onion, sliced
- 2 tablespoons gochugaru (Korean chili flakes)
- 3 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon sesame seeds
Instructions
- Place a cucumber in between a pair of chopsticks to keep the cuts from going all the way through.
- Make diagonal cuts on one side of the cucumber, then flip, and make straight cuts on the other side.
- Repeat until all the cucumbers are cut into spirals.
- Add the cut cucumbers into a bowl. Sprinkle salt all over and toss to evenly coat to draw out the excess moisture. Let it sit for 15 minutes, then drain and rinse off the salt. Pat the cucumbers dry with a towel.
- In the mixing bowl with the cucumbers, add garlic, green onions, rice vinegar, gochugaru, sesame oil, sugar, and sesame seeds. Mix well and gently, so the spirals don’t break. Make sure the seasonings get into all the crevices.
- Taste test and adjust to your liking, and enjoy!
Notes
For best flavor, chill the salad in the refrigerator for about 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cucumber salad, Korean salad, spiral salad, vegetarian recipes