Ingredients
Salad
- 12 oz. Persian cucumber (or Japanese cucumber)
- 1 tsp coarse sea salt
Dressing
- 0.3 oz garlic cloves (grated, about 2 large cloves)
- ½ to 1 tbsp Chinese black vinegar (or 1 tbsp aged balsamic vinegar)
- 1 tbsp chili garlic sauce (or store-bought chili garlic sauce)
- 1 tsp toasted sesame oil
- ½ to 1 tsp light soy sauce (or 1 tsp coconut aminos)
- 1 to 1½ tsp coconut palm sugar (or brown sugar)
Instructions
- Spiral cut the cucumbers: Trim the ends from the cucumbers. Place one cucumber between two chopsticks you don’t mind scuffing, which prevents the knife from cutting all the way through. Make thin, straight cuts across the top about 2 mm apart. Flip the cucumber so the uncut side faces up, then make thin diagonal cuts along its length to create a spiral texture.
- Salt the cucumbers: Transfer the spiral-cut cucumbers to a large bowl and sprinkle evenly with coarse sea salt. Gently toss with your hands to distribute the salt. Let them rest for 15 minutes to draw out excess moisture and enhance crunch.
- Make the dressing: While the cucumbers are resting, combine grated garlic, Chinese black vinegar, chili garlic sauce, toasted sesame oil, light soy sauce, and coconut palm sugar in a small bowl. Stir well until the sugar dissolves completely, forming a balanced spicy, tangy, and slightly sweet dressing.
- Rinse and pat dry: After resting, lightly rinse the salted cucumbers under cold tap water to remove excess salt. Gently pat them dry using a clean paper towel to avoid sogginess.
- Combine and chill: Transfer the cucumbers to a serving plate, pouring the dressing evenly over the top. Optionally, cut cucumbers in half for easier serving. Chill the salad in the refrigerator for 10 minutes to meld flavors and serve cold for best refreshment.
Notes
- Use Persian or Japanese cucumbers for their thin skin and minimal seeds, which are ideal for this salad’s texture.
- Adjust chili garlic sauce quantity to control the heat level according to your preference.
- If you prefer less acidity, start with ½ tbsp vinegar and add more to taste.
- The spiral cutting technique adds a decorative and fun texture but you can also slice cucumbers thinly if preferred.
- Allowing the cucumbers to rest with salt helps to remove excess water, preventing a watery salad.
- This salad is best served chilled and can be prepared a few hours in advance for more intense flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
