Spiral Cucumber Salad: Korean Style
Servings: 2 servings
Calories: 137kcal
Cucumber spiral drizzled with a zesty blend of soy sauce, rice vinegar, sesame oil, and a dash of chili heat. Spicy, crunchy and refreshing. This side dish is ready in less than 20 minutes.
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Ingredients
- 4 mini cucumbers
- 1 tablespoon salt (to remove liquid from cucumber)
Spicy Asian Salad Dressing
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar (or to taste)
- 2-3 garlic cloves, minced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon gochugaru (Korean red pepper flakes) (or to taste)
Instructions
How to Cut Spiral Cucumbers
- Wash and dry mini cucumbers.
- Secure the cucumber between 2 chopsticks. This will prevent you from cutting through the cucumber.
- Make thin straight cuts (90 degree angle), about 2 mm slices.
- Flip the cucumber over (with the unsliced surface facing you), make thin diagonal slices (45 degree angle).
How to Make Asian Cucumber Salad
- Place the spiral cucumber into a bowl and repeat with the remaining cucumbers. Add salt to the cucumbers. Use your hands to gently distribute the salt. Place it in the refrigerator for 15 minutes.
- In the meantime, whisk together soy sauce, rice vinegar, sesame oil sugar, garlic, sesame seeds, and gochugaru (Korean red pepper flakes).
- Rinse the cucumbers under cold tap water 2-3 times and pat them dry with a paper towel.
- Combine the cucumbers with the dressing right before serving. Serve cold.
Nutrition
Calories: 137kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 4563mg | Potassium: 312mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1304IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 2mg
