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Spicy Asian Spiral Cucumber Salad

A vibrant and refreshing dish made with crisp cucumbers and a spicy, tangy dressing, perfect for hot days or as a side for any meal.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Korean
Calories: 90
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 pieces Persian cucumbers Aromatic and have a delightful crunch, perfect for spiralizing.
  • ½ tablespoon gochugaru Korean chili powder adds heat and color.
  • 2 teaspoons gf tamari or soy sauce Use gluten-free tamari for a savory umami kick.
  • 1 tablespoon garlic olive oil Adds a rich, smooth garlic flavor.
  • 1 tablespoon rice vinegar Enhances the freshness of the cucumbers.
  • ½ tablespoon maple syrup Balances the spices and acidity.
  • pinch Sea salt Amplifies all the flavors.

Method
 

Preparation
  1. Trim off both ends of the Persian cucumbers. Place one cucumber between two chopsticks and cut crosswise into thin slices without going all the way through.
  2. Flip the cucumber and slice diagonally on the other side using the same technique.
Massage and Tenderize
  1. Transfer the sliced cucumbers into a bowl and sprinkle with a pinch of sea salt. Gently massage the cucumbers and set aside for 15 minutes to tenderize.
Mix the Dressing
  1. After 15 minutes, squeeze the cucumbers to remove excess water. In a clean bowl, combine the cucumbers, gochugaru, tamari or soy sauce, garlic olive oil, rice vinegar, maple syrup, and another pinch of salt. Toss until well combined.
Chill and Serve
  1. Refrigerate the salad for an additional 15 minutes to allow the flavors to meld. Serve chilled.

Notes

Use fresh Persian cucumbers for the best flavor. Adjust spiciness with gochugaru. You can add vegetables like shredded carrots or bell peppers for extra crunch.