Name: Spiral Korean Cucumber Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2 large English cucumbers; 1 teaspoon salt; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 tablespoon gochugaru (Korean red pepper flakes); 2 teaspoons sesame oil; 2 teaspoons honey or maple syrup; 2 cloves garlic, minced; 1 teaspoon grated fresh ginger; 1 tablespoon toasted sesame seeds; 2 green onions, thinly sliced

I love making this Spiral Korean Cucumber Salad when I want something crisp, refreshing, and packed with bold flavor. I slice fresh cucumbers into a beautiful spiral shape and toss them in a sweet, spicy, tangy Korean-inspired dressing that seeps into every cut. It’s light, vibrant, and perfect as a quick side dish for almost any meal.

Why You’ll Love This Recipe

I love how quick and effortless this recipe is to prepare. I don’t need any cooking time, which makes it perfect for busy days. The spiral-cut technique not only looks impressive, but it also allows the dressing to soak deep into the cucumber, giving every bite incredible flavor.

I also appreciate how balanced the flavors are. I get sweetness from the honey or maple syrup, heat from the gochugaru, saltiness from soy sauce, and nuttiness from sesame oil and seeds. It’s naturally vegan, dairy-free, low in calories, and incredibly refreshing, especially during warmer months.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large English cucumbers

1 teaspoon salt

1 tablespoon rice vinegar

2 teaspoons sesame oil

1 tablespoon soy sauce

1 tablespoon gochugaru (Korean red pepper flakes)

2 teaspoons honey or maple syrup

2 cloves garlic, minced

1 teaspoon grated fresh ginger

1 tablespoon toasted sesame seeds

2 green onions, thinly sliced

Directions

I start by washing and drying the cucumbers thoroughly. To create the spiral effect, I place each cucumber between two chopsticks or wooden spoons so I don’t slice all the way through.

I make thin, straight cuts along one side, then flip the cucumber over and slice diagonally to create the spiral pattern. I repeat the process with the second cucumber.

Next, I sprinkle the cucumbers evenly with salt and let them sit for about 10–15 minutes to draw out excess moisture. After that, I gently rinse them under cold water and pat them dry with paper towels.

In a small bowl, I whisk together the rice vinegar, soy sauce, gochugaru, sesame oil, honey (or maple syrup), minced garlic, and grated ginger until well combined.

I place the spiral cucumbers in a serving dish and drizzle the dressing over them, making sure it seeps into all the cuts. I finish by garnishing with toasted sesame seeds and sliced green onions. For the best flavor, I let everything marinate for at least 10 minutes before serving.

Servings and timing

I prepare this salad in just 20 minutes from start to finish, since there’s no cooking required.

Prep Time: 20 minutes

Cooking Time: 0 minutes

Total Time: 20 minutes

This recipe makes 4 servings, with approximately 95 kcal per serving.

Variations

I sometimes adjust the spice level by adding more or less gochugaru depending on how much heat I’m craving. If I want extra crunch, I mix in thinly sliced radishes or shredded carrots.

For a deeper savory flavor, I occasionally add a splash of tamari instead of regular soy sauce. When I want extra protein, I serve it alongside tofu or add a sprinkle of crushed roasted peanuts for added texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers will continue to release moisture over time, so I sometimes drain off a little excess liquid before serving again.

I don’t reheat this dish since it’s meant to be enjoyed cold. I find it tastes best fresh or slightly chilled.

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FAQs

How do I keep the cucumbers extra crisp?

I make sure not to skip the salting step, since it helps draw out excess moisture and keeps the cucumbers firm and crunchy.

Can I make this salad ahead of time?

I can prepare it a few hours in advance and store it in the refrigerator. I just keep in mind that the cucumbers may soften slightly the longer they marinate.

Is this recipe very spicy?

I control the heat by adjusting the amount of gochugaru. I find it mildly spicy as written, but I can easily reduce it for a milder version.

Can I use regular cucumbers instead of English cucumbers?

I can, but I prefer English cucumbers because they have thinner skin and fewer seeds. If I use regular cucumbers, I sometimes peel them and remove some of the seeds.

Is this salad gluten-free?

I make it gluten-free by using tamari or a certified gluten-free soy sauce instead of traditional soy sauce.

Conclusion

I love how this Spiral Korean Cucumber Salad delivers bold flavor with minimal effort. The spiral-cut presentation makes it visually stunning, while the sweet, spicy, and tangy dressing keeps every bite exciting. Whenever I need a quick, healthy, and refreshing side dish, this is one of my favorite recipes to prepare.

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