When I first saw these adorable cucumber salad recipe videos online, I was immediately hooked. The little spirals have such a delicateness to them, but the little bit of crunch that the cukes offer (even after soaking for a bit) is downright addicting!
This recipe is customizable, too, which makes it great for a last minute side dish (if you happen to have a bunch of mini cucumbers lying around, which I can’t say I ever do) or as a fun party dish, tailored to your crowd. Crank up the spice or even add some sweet – you can add more chili flakes or sriracha sauce for heat, or some hoisin sauce for a bit more sweetness.
Ingredients:
- 6-8 mini cucumbers
- 2-3 garlic cloves
- 1 Tbsp chili flakes
- 2 Tbsp tamari soy sauce
- 1 tsp miso paste
- 1 Tbsp peanut or 1 tsp sesame oil
- 2 Tbsp water
- 1 tsp sesame seeds, toasted
- 1 green onion, finely sliced
Instructions:
1. In a medium sized bowl, add soy sauce and mix in the miso paste until it dissolves.
2. Add sesame or peanut oil to the mix and whisk.
3. Add the garlic, chili flakes, sesame seeds and water into the soy sauce mix.
4. Whisk together and set aside.
5. To cut the cucumber into spirals, pinch a mini cucumber between two parallel chopsticks with one hand. Cut obliquely across the cucumber, until the knife hits the chopsticks. Repeat along the length of the cucumber, slicing at an angle.
6. Flip cucumber and place back between the chopsticks. Thinly slice across the cucumber along its length – again, the chopsticks stop the knife from cutting all the way through.
When you’re done, you should be able to pull the cucumber gently apart like a spiral without breaking it.
7. Place all spiral cucumbers in the sauce and gently mix, ensuring the cucumbers are all covered by the sauce.
8. Allow to sit for at least 15 minutes in the fridge before eating. Garnish with finely sliced green onions…. Enjoy!
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