Spiral Cucumber Salad
Asian Spiral Cut Cucumber Salad is refreshing and simple. The spiral shape is easy to do with a knife and creates a beautiful presentation!
Servings: 4
Ingredients
- 16 ounces Persian cucumbers or mini cucumbers
- 1 tablespoon salt
- 1 tablespoon soy sauce
- ¼ cup rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated or very finely minced
- 1 tablespoon Chili Crunch (or ½ teaspoon red pepper flake)
- 1 teaspoon sesame seeds
- 2 green onions, diced
Instructions
- Rinse cucumbers, trim ends, then cut into spirals.
- To cut into spirals, place the cucumber on a cutting board and place a chopstick or butter knife on each side to prevent cutting all the way through. Make cuts vertically every ⅛ inch going across he cucumber. Flip the cucumber over and make diagonal cuts every ⅛ inch going across. Gently pull the ends of the cucumber apart to reveal the spiral.
- Cut each spiraled cucumber into thirds for bite-sized pieces.
- Place the spiraled cucumbers in a bowl, then sprinkle with 1 tablespoon salt. Allow the cucumbers to sit for 15-20 minutes then rinse thoroughly, drain well, and dry with paper towels.
- Make the dressing: in a medium-sized bowl combine soy sauce with rice vinegar, sesame oil, sugar, garlic, ginger, Chili Crunch, sesame seeds and green onions. Whisk to combine.
- Assemble the salad: pour the dressing on top of the cucumbers, then toss to coat. Cover and refrigerate for at least an hour for the best results.