Classic Spiral Cucumber Salad
Classic Spiral Cucumber Salad
Ingredients
For the Cucumber Salad
- 2 English cucumbers, about 1 1/2 pounds total
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/4 cup rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Wash the English cucumbers thoroughly. Using a spiralizer, spiralize the cucumbers into long, thin noodles. If you don't have a spiralizer, you can use a mandoline to create very thin slices, then stack and cut them into thin matchsticks, or use a vegetable peeler to make long ribbons.
⏱️ 10 min
- 2
Place the spiralized or sliced cucumbers in a colander. Sprinkle with 1 teaspoon of kosher salt and gently toss to coat. Let the cucumbers sit for 15-20 minutes to draw out excess water. This step helps keep the salad from becoming watery and makes the cucumbers crispier.
⏱️ 20 min
- 3
While the cucumbers are draining, prepare the dressing. In a small bowl, whisk together the granulated sugar, rice vinegar, sesame oil, red pepper flakes, minced garlic, and grated fresh ginger until the sugar is dissolved.
⏱️ 5 min
- 4
After the cucumbers have drained, gently squeeze out any remaining excess water using your hands or by pressing them against the colander. Transfer the squeezed cucumbers to a medium mixing bowl.
⏱️ 5 min
- 5
Pour the prepared dressing over the cucumbers. Toss gently to ensure all the cucumber strands are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 6
Before serving, give the salad another gentle toss. Garnish with toasted sesame seeds and fresh chopped cilantro. Serve chilled as a refreshing side dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spiral Cucumber Salad
For the Cucumber Salad
- 2 English cucumbers, about 1 1/2 pounds total
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1/4 cup rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes, or to taste
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame seeds, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Wash the English cucumbers thoroughly. Using a spiralizer, spiralize the cucumbers into long, thin noodles. If you don't have a spiralizer, you can use a mandoline to create very thin slices, then stack and cut them into thin matchsticks, or use a vegetable peeler to make long ribbons.
⏱️ 10 min - 2
Place the spiralized or sliced cucumbers in a colander. Sprinkle with 1 teaspoon of kosher salt and gently toss to coat. Let the cucumbers sit for 15-20 minutes to draw out excess water. This step helps keep the salad from becoming watery and makes the cucumbers crispier.
⏱️ 20 min - 3
While the cucumbers are draining, prepare the dressing. In a small bowl, whisk together the granulated sugar, rice vinegar, sesame oil, red pepper flakes, minced garlic, and grated fresh ginger until the sugar is dissolved.
⏱️ 5 min - 4
After the cucumbers have drained, gently squeeze out any remaining excess water using your hands or by pressing them against the colander. Transfer the squeezed cucumbers to a medium mixing bowl.
⏱️ 5 min - 5
Pour the prepared dressing over the cucumbers. Toss gently to ensure all the cucumber strands are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
⏱️ 30 min - 6
Before serving, give the salad another gentle toss. Garnish with toasted sesame seeds and fresh chopped cilantro. Serve chilled as a refreshing side dish.
⏱️ 5 min