Spiral Cucumber Salad with Garlic, Chili, and Sesame Recipe
This refreshing Spiral Cucumber Salad features crisp mini cucumbers cut into spirals and tossed in a tangy, slightly sweet dressing with garlic, chili peppers, and toasted sesame seeds. Served alongside warm white rice, it's a light and flavorful dish perfect as a side or a light meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Cucumber Salad
- 4 mini cucumbers, spiral cut
- 1 tsp minced garlic
- 1 tsp red chili peppers, minced
- 1 tsp sesame seeds
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
To Serve
- 1 cup white rice, cooked and kept warm
Instructions
- Prepare the cucumbers: Using a spiralizer or a vegetable peeler, create thin spiral cuts of the mini cucumbers. Set aside in a mixing bowl.
- Make the dressing: In a small bowl, combine minced garlic, red chili peppers, sesame seeds, soy sauce, rice wine vinegar, brown sugar, and sesame oil. Stir until the brown sugar dissolves and the ingredients are well incorporated.
- Toss the salad: Pour the dressing over the spiral-cut cucumbers and gently toss to coat all the cucumber spirals evenly with the dressing.
- Serve: Plate the cucumber salad chilled or at room temperature alongside a warm cup of cooked white rice for a light and balanced meal.
Notes
- For less heat, reduce or omit the red chili peppers.
- Toast sesame seeds beforehand for an extra nutty flavor.
- Use a spiralizer for uniform and attractive cucumber spirals.
- This salad is best served fresh to maintain cucumber crispness.
- Substitute brown sugar with honey or maple syrup if preferred.
