Why You’ll Love Spiral Cucumber Salad Recipe
This recipe is as fun to make as it is to eat. The spiral cutting technique allows the dressing to seep into every slice, maximizing flavor while keeping the cucumbers beautifully intact. It’s naturally light, packed with bold sweet-spicy-tangy notes, and requires no cooking at all.
You’ll also appreciate how quickly it comes together. With just a handful of pantry-friendly ingredients and minimal prep time, you can create a vibrant side dish that looks impressive on the table. Whether you’re serving a Korean-inspired meal or simply want a refreshing salad with a kick, this recipe fits effortlessly into any menu.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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 two chopsticks on a cutting board. Using a sharp knife, make diagonal cuts at about a 45-degree angle along the cucumber, stopping when the knife reaches the chopsticks to avoid slicing all the way through.
-
Flip the cucumber over and make straight cuts on the opposite side, again stopping at the chopsticks. This creates the spiral or accordion effect. Repeat with all cucumbers.
-
Transfer the spiral-cut cucumbers to a bowl and sprinkle them with salt. Toss gently and let them sit for about 15 minutes to draw out excess moisture.
-
Rinse the cucumbers under cold water to remove excess salt, then pat them dry with paper towels.
-
In a large bowl, combine the garlic, green onion, gochugaru, rice vinegar, sesame oil, sugar, and sesame seeds.
-
Add the cucumbers and gently toss to coat, making sure the dressing seeps into the spiral cuts.
-
Taste and adjust seasoning if needed. Serve immediately for maximum crunch.
Servings and timing
This recipe serves approximately 4 to 5 people as a side dish.
Preparation time: 20 minutes
Resting time: 15 minutes
Total time: 35 minutes
There is no cooking required, making this an ideal quick and easy addition to any meal.
Variations
For a milder version, reduce the amount of gochugaru or substitute with a pinch of mild chili flakes.
For extra sweetness, replace the sugar with honey or maple syrup.
For added crunch, mix in thinly sliced carrots or radishes.
For a citrus twist, add a small squeeze of fresh lemon juice.
For a more savory depth, include a splash of soy sauce or a pinch of Korean chili paste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften slightly as they marinate but will remain flavorful.
This dish is best served cold or at room temperature. Reheating is not recommended, as heat will cause the cucumbers to lose their crisp texture.
FAQs
How do I keep the cucumbers extra crisp?
Salting and draining them properly helps maintain crunch. Serve shortly after dressing for the best texture.
Can I use regular large cucumbers instead of mini cucumbers?
Yes, but you may want to cut them into shorter sections before spiral cutting for easier handling.
Is this salad very spicy?
It has a mild to moderate heat level. You can easily adjust the spice by adding more or less chili flakes.
Can I make this ahead of time?
Yes, but for the best crunch, prepare it within a few hours of serving.
What does gochugaru taste like?
Gochugaru has a slightly smoky, mildly sweet heat that’s less sharp than many standard chili flakes.
Can I add protein to make it a full meal?
You can pair it with grilled chicken, tofu, or shrimp for a more substantial dish.
Do I need chopsticks for the spiral technique?
Chopsticks act as guards to prevent cutting all the way through, but you can use wooden spoons or similar utensils as substitutes.
Is this salad gluten-free?
Yes, as long as all your ingredients, especially chili flakes and vinegar, are certified gluten-free.
Why rinse the cucumbers after salting?
Rinsing removes excess salt so the final dish isn’t overly salty while still benefiting from improved texture.
Can I adjust the sweetness?
Absolutely. Increase or decrease the sugar to match your personal taste preference.
Conclusion
Spiral Cucumber Salad is a simple yet striking side dish that delivers bold flavor and refreshing crunch with minimal effort. Its unique spiral presentation makes it stand out, while the balanced dressing ensures every bite is vibrant and satisfying. Whether served alongside grilled dishes, rice bowls, or enjoyed on its own, this Korean-inspired cucumber salad is a versatile addition to any table.
Spiral Cucumber Salad: Korean-Inspired Side Dish
Spiral Cucumber Salad is a refreshing Korean-inspired side dish featuring crisp cucumbers seasoned with garlic, rice vinegar, soy sauce, and Korean chili flakes, then finished with sesame oil and sesame seeds for a flavorful and slightly spicy bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
- Diet: Vegan
Ingredients
- 2 large English cucumbers
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 teaspoons granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 tablespoon chopped green onions
Instructions
- Wash the cucumbers and place them between two chopsticks. Carefully slice thin cuts across the cucumber without cutting all the way through. Flip and repeat diagonally to create a spiral effect.
- Sprinkle the cucumbers with salt and let them sit for 10 minutes to draw out excess moisture.
- Rinse the cucumbers lightly and gently pat dry with paper towels.
- In a small bowl, mix garlic, rice vinegar, soy sauce, gochugaru, sugar, and sesame oil until well combined.
- Place the cucumbers on a serving plate and spoon the dressing evenly over them.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Adjust the amount of gochugaru to control the spice level.
- For best flavor, let the salad marinate for 15–20 minutes before serving.
- Use Persian cucumbers if English cucumbers are unavailable.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 70 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
