Elevate your salad game with this visually stunning and intensely flavorful Spiral Cucumber Salad. Crisp cucumbers, transformed into playful spirals, mingle with a vibrant sesame-soy dressing, punctuated by the fiery kick of gochujang. A delightful dance of textures and tastes that will awaken your palate!

Follow The Directions

01

Step

Prepare the Cucumbers: Place a cucumber between two chopsticks or wooden spoon handles. Make diagonal cuts 1/8-inch apart, taking care not to cut all the way through. Flip the cucumber and make cuts straight across on the second side, again being careful not to cut all the way through. Repeat with remaining cucumbers. (5 minutes)

02

Step

Salt and Rest: Place the spiraled cucumbers in a large bowl. Sprinkle liberally with salt, ensuring it gets into the crevices. Let stand for 15-20 minutes. This draws out excess moisture and enhances the crispness. (20 minutes)

03

Step

Rinse and Dry: Drain the liquid from the cucumbers. Submerge them in cold water to rinse off the salt. Drain well and place the cucumbers on paper towels to dry thoroughly. (10 minutes)

04

Step

Combine and Toss: Add the cucumbers, sliced onions, minced garlic, gochugaru, soy sauce, rice vinegar, brown sugar, sesame oil, and sesame seeds to a large bowl. Toss gently to coat all the ingredients evenly. (5 minutes)

05

Step

Serve: Serve immediately or refrigerate until ready to serve. Sprinkle with more sesame seeds before serving, if desired.

For a milder flavor, reduce the amount of gochugaru.
Toasted sesame oil can be used for a nuttier flavor profile.
The cucumbers can be prepared ahead of time and stored in the refrigerator until ready to assemble the salad.
Consider adding a touch of grated ginger to the dressing for an extra layer of complexity.