Why Make This Recipe
Spiral Cucumber Salad is a refreshing and flavorful dish that brings a touch of Korean cuisine to your table. It’s light, crunchy, and packed with unique flavors. This salad is not only tasty but also easy to prepare. It’s perfect for summer picnics, barbecues, or as a side dish for any meal. Plus, it’s a great way to enjoy fresh vegetables!
How to Make Spiral Cucumber Salad
Ingredients:
- 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
Directions:
- 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 it over 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 them and toss to coat evenly. This helps draw out excess moisture.
- Let the cucumbers 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 the seasoning to your liking. Enjoy!
How to Serve Spiral Cucumber Salad
Serve Spiral Cucumber Salad chilled as a refreshing side dish. It pairs perfectly with grilled meats, rice dishes, or can even be enjoyed on its own as a light snack. You can also garnish it with additional sesame seeds or sliced green onions for a pop of color and flavor.
How to Store Spiral Cucumber Salad
If you have leftovers, store them in an airtight container in the refrigerator. The salad is best eaten within 1-2 days for the freshest taste, as the cucumbers can become too soft over time. You can give it a good mix before serving to refresh the flavors.
Tips to Make Spiral Cucumber Salad
- Ensure your cucumbers are firm for the best crunch.
- Adjust the amount of gochugaru based on your spice preference.
- You can add other vegetables, like carrots or radishes, for more color and flavor.
Variation
You can try adding a bit of lemon juice for a tangy twist, or mix in some diced avocado for creaminess. Feel free to experiment with different herbs like cilantro for a fresh touch.
FAQs
Q: Can I use regular cucumbers instead of mini ones?
A: Yes, regular cucumbers work too! Just slice them into thinner pieces after spiralizing for better texture.
Q: Is gochugaru necessary for this salad?
A: Gochugaru adds a unique flavor, but if you don’t have it, you can substitute it with red pepper flakes or omit it for a milder version.
Q: Can I make this salad in advance?
A: Yes, you can prepare the salad a few hours ahead of time. Just keep it in the fridge until you’re ready to serve.
Spiral Cucumber Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
- Diet: Vegetarian
Description
A refreshing and flavorful Korean-style salad made with spiral-cut cucumbers, perfect for summer picnics and barbecues.
Ingredients
- 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 it over 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 them and toss to coat evenly.
- Let the cucumbers 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.
- Taste test and adjust the seasoning to your liking. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for the freshest taste, best consumed within 1-2 days.