Garden Fresh
Spicy Asian Cucumber Spiral Salad
Prep Time
10 minutes
Total Time
10 minutes
Servings
4 (served as side dish)
A Tangy Twist
This vibrant salad bursts with flavors of the East, offering a delightful fusion of crunchy textures and bold spices. Thinly sliced cucumbers, spiralized for an elegant presentation, form the base of this dish. Each spiral holds onto the dressing, ensuring every bite is packed with tangy and spicy goodness.
Ingredients
1 home-grown Ferry-Morse Big Dill cucumber
4 teaspoon Salt to drain water
Sauce:
2 tablespoon Regular soy sauce
4 cloves Garlic minced
2 tablespoon Rice vinegar or white vinegar
2 tablespoon Chinese chili oil
2 tablespoon white granulated sugar
2 teaspoons finely grated ginger
2 teaspoon Sesame oil
2 teaspoon Sesame seeds
1 teaspoon chopped dried cayenne pepper
4 tablespoon green onion finely sliced
Instructions
Wash cucumber and cut off the ends.
Place the cucumber on a cutting board between two chopsticks. The chopsticks will stop the knife from cutting through to the opposite side of the cucumber. For the first side, make even cuts straight down through the cucumber, about 2mm apart. If the cucumber length extends beyond the chopsticks, line up the chopsticks to one end of the cucumber and then push them to the other end once you’ve cut about half of the cucumber. After completing the cuts on the first side, flip the cucumber over to the opposite side and make even cuts about 2mm apart, this time turning your knife to cut at a diagonal angle. The combination of the front and back cuts will result in a spiraled cucumber. Cut the completed spiraled cucumber into 4 lengths to create 4 portions. Transfer to a large bowl.
Sprinkle salt over cucumbers. Let cucumbers soak in salt for 5-10 minutes. This step releases some of the moisture inside the cucumber to give them a better snap and texture. Rinse with cold water at least 3-4 times to completely remove the salt (you’ll be adding salty soy sauce later, so no need for the extra seasoning). Strain and set aside.
Combine sauce ingredients in a separate bowl. Pour sauce over cucumbers and gently mix. Let sit for about 10 minutes in the refrigerator to let the flavors blend, then serve.
