Korean-Inspired Spiral Cucumber Salad
Why Make This Recipe
Spiral Cucumber Salad is a fresh and vibrant dish that brings a taste of Korea right to your table. It’s healthy, quick to make, and the perfect side for any meal. This salad not only looks impressive but also combines crunchy cucumbers with flavorful seasonings. It’s a great way to enjoy summer vegetables, and you’ll love how the spices and vinegar enhance the natural taste of the cucumbers.
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 between a pair of chopsticks. This will help you make cuts without going all the way through the cucumber.
- Make diagonal cuts on one side of the cucumber, then flip it over and make straight cuts on the other side. Repeat this step with all the cucumbers until they are all cut into spirals.
- Put the cut cucumbers in a bowl. Sprinkle salt all over and toss them to coat evenly. This will help draw out excess moisture. Let them sit for 15 minutes, then drain and rinse off the salt. Pat the cucumbers dry with a towel.
- In the bowl with the cucumbers, add minced garlic, sliced green onion, rice vinegar, gochugaru, sesame oil, sugar, and sesame seeds. Mix everything gently so the cucumber spirals do not break apart. Make sure the seasonings get into all the little crevices of the cucumbers.
- Taste the salad and adjust the seasoning to your liking. Enjoy your delicious Spiral Cucumber Salad!
How to Serve Spiral Cucumber Salad
This salad is best served chilled, making it a refreshing addition to any meal. You can serve it as a side dish with grilled meats, rice, or even enjoy it on its own. Its vibrant colors and beautiful spirals are sure to impress your guests.
How to Store Spiral Cucumber Salad
If you have leftovers, store the salad in an airtight container in the fridge. It’s best to eat it within a couple of days for the freshest taste. The cucumbers may lose their crunch over time, so it’s ideal to enjoy it soon after making.
Tips to Make Spiral Cucumber Salad
- Choose firm mini cucumbers for the best texture.
- Adjust the amount of gochugaru based on your spice preference.
- If you don’t have mini cucumbers, regular cucumbers work fine; just slice them thinly instead of spiraling.
- Adding a bit of sugar balances the spiciness and vinegar nicely.
Variation
For a different twist, try adding thinly sliced carrots or radishes for extra crunch and color. You can also explore adding other herbs like cilantro or mint for a fresh flavor.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the cucumbers and dressing ahead of time, but mix them together just before serving for the best texture.
2. Is this salad gluten-free?
Yes, this recipe is gluten-free as long as you ensure that the gochugaru and other ingredients are free from gluten traces.
3. Can I use different kinds of vinegar?
Yes, if you don’t have rice vinegar, you can substitute it with apple cider vinegar or white vinegar, but it may change the flavor slightly.
Spiral Cucumber Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Vegan
Description
A fresh and vibrant Korean-inspired salad featuring spiral cut mini cucumbers mixed with flavorful seasonings, making it a perfect side dish for any meal.
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 between a pair of chopsticks to prevent cutting all the way through.
- Make diagonal cuts on one side of the cucumber, then flip and make straight cuts on the other side. Repeat with all cucumbers.
- Put the cut cucumbers in a bowl, sprinkle with salt, and toss to coat. Let sit for 15 minutes, then drain and rinse off the salt. Pat dry.
- Add minced garlic, green onion, rice vinegar, gochugaru, sesame oil, sugar, and sesame seeds to the cucumbers. Mix gently to avoid breaking the spirals.
- Taste and adjust seasoning as desired. Serve chilled as a refreshing side dish.
Notes
Best served chilled. Can be stored in an airtight container in the fridge and consumed within a couple of days for optimal crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
