Spiral Cucumber Salad: Refreshing Crunch with Korean Zing

This Spiral Cucumber Salad combines fresh ingredients with a Korean twist, creating a light and delicious side dish perfect for any meal.

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Prep Time 20

Total Time 20

Servings: 4 servings

Course: Salad

Cuisine: Korean

Calories: 75

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 pieces Mini Cucumbers Use seedless or Persian cucumbers to avoid sogginess.
1 teaspoon Salt Enhances flavor and draws out moisture.
2 tablespoons Green Onion Chopped, for mild onion flavor.
1 tablespoon Gochugaru (Korean chili flakes) Can substitute with crushed red pepper.
2 tablespoons Rice Vinegar Seasoned rice vinegar gives the best flavor.
2 cloves Garlic Freshly minced.
1 tablespoon Sesame Oil Adds a rich and nutty essence.
1 teaspoon Sugar Balances savory and spicy notes.
1 tablespoon Sesame Seeds For added crunch and presentation.

Equipment

Vegetable Spiralizer

Method

Step-by-Step Instructions

Rinse mini cucumbers under cool water and spiralize them into thin shapes. Set aside.
Sprinkle cucumbers with salt and toss gently. Let sit for 15 minutes to draw out moisture.
Rinse cucumbers to remove excess salt and pat dry with a towel.
In a mixing bowl, combine cucumbers with garlic, green onions, rice vinegar, gochugaru, sesame oil, sugar, and sesame seeds.
Gently toss the salad to coat the cucumbers with dressing without breaking their shape.
Taste and adjust seasonings to your preference before serving.
Serve the salad as a cool side dish or snack.

Nutrition

Serving: 1servingCalories: 75kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 300mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Store in a sealed container for up to 4 days. Best enjoyed cold.

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