why make this recipe
This salad is fast, fresh, and full of spice. You make it when you want a cool side that wakes up the plate. It pairs well with grilled food or rice bowls. For another cool cucumber idea, see this cool cucumber with spicy peanut sauce.
introduction
Spicy Asian Spiral Cucumber Salad uses simple ingredients you likely have. It takes minutes to prep and a short chill to let flavors join. The salad is crisp, tangy, a little sweet, and nicely spicy. For a different bright salad, try this Greek salad with avocado.
how to make Spicy Asian Spiral Cucumber Salad
Follow the steps below. Work on one cucumber at a time. Use chopsticks to keep slices attached as you cut. Massage the cucumbers to pull out some water before you mix the dressing. Chill a little so the flavors sit.
Ingredients :
3 Persian cucumbers, ½ Tablespoon gochugaru, 2 teaspoons gf tamari or soy sauce, 1 Tablespoon garlic olive oil, 1 Tablespoon rice vinegar, ½ Tablespoon maple syrup, Pinch Sea salt
Directions :
Trim off both ends of the cucumbers. Place a cucumber between chopsticks. Thinly slice crosswise without totally slicing off. Chopsticks help prevent fully cutting off. Flip and Thinly slice on the other side diagonally. Again, using chopsticks helps prevent fully cutting off any pieces., In a bowl, toss cucumber and a pinch of salt. Gently massage the cucumbers. Set aside for 15 minutes to tenderize. Gently squeeze cucumbers to drop off excess water., In a clean bowl, toss squeezed cucumber, gochugaru, soy sauce, garlic olive oil, rice vinegar, maple syrup, and a pinch of salt. Refrigerate for 15 minutes. Serve and enjoy!
how to serve Spicy Asian Spiral Cucumber Salad
Serve cold or just chilled. Add the salad to a bowl next to rice or noodles. It goes well with grilled chicken or fish. You can also serve it with a hearty side like this fall harvest pasta salad for a full plate.
how to store Spicy Asian Spiral Cucumber Salad
Keep the salad in an airtight container in the fridge. Eat within 2 days for best crunch. Drain any extra liquid before serving if it sits for a while.
tips to make Spicy Asian Spiral Cucumber Salad
- Use Persian cucumbers for thin, tender skins.
- Use chopsticks or a skewer to keep slices attached while you cut.
- Gently squeeze the cucumbers after salting to remove extra water.
- Taste the dressing and adjust maple syrup or vinegar to your liking.
- Chill for at least 15 minutes so flavors blend.
variation (if any)
- Add toasted sesame seeds for crunch.
- Stir in thin sliced green onion or cilantro for fresh herbs.
- Swap gochugaru for chili flakes if you do not have it.
- Add a little sesame oil for a nutty touch.
FAQs
Q: Can I use regular cucumbers?
A: Yes. Peel them if the skin is thick. Persian cucumbers are best for texture.
Q: Is gochugaru very spicy?
A: It has mild to medium heat and a bright pepper flavor. Adjust the amount if you want less heat.
Q: How long should I salt the cucumbers?
A: Massage and let them sit about 15 minutes. Then squeeze out the water and dress them.
Q: Can I make this ahead?
A: You can make it a few hours ahead. It is best within the first day for crunch.
Conclusion
If you want another clear recipe guide for a similar salad, see this Easy & Quick Spicy Asian Cucumber Salad – Christie at Home.
PrintSpicy Asian Spiral Cucumber Salad
A fast and fresh salad that’s crisp, tangy, a little sweet, and nicely spicy, perfect as a cool side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No cooking required
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 3 Persian cucumbers
- ½ Tablespoon gochugaru
- 2 teaspoons gluten-free tamari or soy sauce
- 1 Tablespoon garlic olive oil
- 1 Tablespoon rice vinegar
- ½ Tablespoon maple syrup
- Pinch sea salt
Instructions
- Trim off both ends of the cucumbers. Place a cucumber between chopsticks and thinly slice crosswise without totally slicing off.
- Flip and slice on the other side diagonally, using chopsticks to prevent fully cutting off any pieces.
- In a bowl, toss cucumber with a pinch of salt and gently massage the cucumbers. Set aside for 15 minutes to tenderize.
- Gently squeeze cucumbers to drop off excess water.
- In a clean bowl, toss squeezed cucumber with gochugaru, soy sauce, garlic olive oil, rice vinegar, maple syrup, and a pinch of salt.
- Refrigerate for 15 minutes. Serve and enjoy!
Notes
Serve cold or just chilled. Add toasted sesame seeds for crunch or stir in fresh herbs for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cucumber salad, spicy salad, Asian salad, vegan salad, refreshing side