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Spiral cucumber salad inspired by Korean flavors served in a bowl

Spiral Cucumber Salad

A zesty and refreshing Korean-inspired salad featuring spiralized cucumbers, perfect for summer potlucks or light dinners.
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Prep Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Korean
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 mini mini cucumbers Use more if desired.
  • 1 tablespoon salt Helps to draw out moisture.
  • 1 each green onion, sliced
  • 2 tablespoons gochugaru (Korean chili flakes) Can substitute with plain chili flakes.
  • 3 tablespoons rice vinegar Alternatively, apple cider vinegar can be used.
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil May substitute with olive oil if needed.
  • 1 teaspoon sugar
  • 1 tablespoon sesame seeds For garnish.

Method
 

Preparation
  1. Place a cucumber between a pair of chopsticks to prevent cutting all the way through. Make diagonal cuts on one side of the cucumber, then flip it and make straight cuts on the other side. Repeat for all cucumbers until they’re spiraled.
  2. Transfer the spiral cucumbers into a bowl. Sprinkle salt over them and toss to coat evenly. Let them sit for about 15 minutes, then drain and rinse off the salt. Pat dry with a towel.
  3. In the bowl with the cucumbers, add minced garlic, sliced green onions, rice vinegar, gochugaru, sesame oil, sugar, and sesame seeds. Mix everything gently to keep the spirals intact.
  4. Taste the salad and adjust seasoning as needed before serving.

Notes

This salad is best served fresh. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. For extra flavor, marinate the cucumbers longer, and consider adding sliced radishes or bell peppers.