Korean-Inspired Spiral Cucumber Salad: A Refreshing Delight

Try this Korean-Inspired Spiral Cucumber Salad for a refreshing vegan-friendly side dish that's perfect for summer meals.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Salads

Cuisine: Korean

Calories: 60

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 mini Cucumbers Crunchy and refreshing; choose seedless for best texture.
1 teaspoon Salt Essential for enhancing flavor and drawing moisture.
2 stalks Green Onion Adds mild flavor; can be swapped with chives.

For the Dressing

2 tablespoons Gochugaru Korean chili flakes; can replace with crushed red pepper.
3 tablespoons Rice Vinegar Tangy and slightly sweet, Marukan is recommended.
2 cloves Garlic Freshly minced for depth of flavor.
2 tablespoons Sesame Oil Provides rich, nutty aroma.
1 teaspoon Sugar Balances salty and spicy flavors.
1 tablespoon Sesame Seeds Adds texture and nuttiness.

Equipment

knife
Mixing Bowl
spatula
Chopsticks

Method

Preparation Steps

Prepare Cucumbers: Place a mini cucumber horizontally between two flat-edged chopsticks and slice diagonally to create spirals.
Sweat Cucumbers: Toss spiralized cucumbers with salt, let sit for 15 mins, rinse, and pat dry.
Make Dressing: Combine garlic, green onions, rice vinegar, gochugaru, sesame oil, sugar, and sesame seeds in a bowl.
Combine Ingredients: Add cucumbers to the dressing and mix gently to coat without breaking spirals.

Nutrition

Serving: 1servingCalories: 60kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1.5gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 12mgCalcium: 40mgIron: 1mg

Notes

Use flat-edged chopsticks for precision cutting and ensure to salt cucumbers to retain crunch. Adjust the dressing flavor before serving.

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