Spiral Cucumber Salad: Korean-Inspired Recipe
A crisp and refreshing Korean-inspired cucumber salad with fun accordion cuts, spicy gochugaru, garlic, sesame oil, and tangy rice vinegar.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Korean-Inspired
- Diet: Vegetarian
Ingredients
10 mini cucumbers
1 tbsp salt
1 green onion, sliced
2 tbsp gochugaru (Korean chili flakes)
3 tbsp rice vinegar
3 garlic cloves, minced
1 tbsp sesame oil
1 tsp sugar
1 tbsp 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. Flip it over and make straight cuts on the opposite side. Repeat with all cucumbers until they form spiral shapes.
Transfer the cucumbers to a bowl. Sprinkle with salt and toss evenly to help draw out excess moisture. Let sit for 15 minutes.
Drain and rinse the cucumbers thoroughly to remove excess salt. Pat dry gently with a towel.
Add the cucumbers back into a mixing bowl. Add garlic, green onion, rice vinegar, gochugaru, sesame oil, sugar, and sesame seeds.
Mix gently so the cucumber spirals stay intact while allowing the dressing to coat all the crevices.
Taste and adjust seasoning if needed. Serve immediately and enjoy!
Notes
Use mini cucumbers for the best crunchy texture.
Adjust the gochugaru for more or less heat.
Letting the cucumbers sit in salt helps keep them crisp and flavorful.
Best enjoyed fresh, but can be refrigerated for up to 1 day.
