Spicy 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
Scale
- 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
Find it online: https://surgerecipes.com/spicy-asian-spiral-cucumber-salad/