Japanese Cucumber Salad (Spiral-Cut with Sesame Dressing)
This Japanese Cucumber Salad is made using an Asian technique - spiral cut the cucumbers so they turn into long curls and the dressing creeps into all those slices and crevices. It’s a fun way to prepare cucumbers that creates unique textures and flavors, plus it’s quick, easy, and super refreshing.
Course Appetizer, Side Dish
Cuisine Asian, Japan
Keyword Cucumber salad Japanese, Cucumber salad Japanese recipe, Cucumber side dish, Japanese cucumber, Japanese cucumber recipe, Japanese cucumber salad, Japanese cucumber salad recipe, Recipe Japanese cucumber salad
Prep Time 15minutes
Salt time: 15minutes
Total Time 30minutes
Servings 6mini cucumbers
12ozJapanese or Persian cucumbers6 mini cucumbers
1tspcoarse sea salt
Sprinkletoasted black and white sesame seeds,optional
Rinse and pat dry the cucumbers. Trim the tip ends.
Place one cucumber between two chopsticks that you don’t mind scuffed up. This prevents you from cutting through (i.e. break) the cucumbers.
Make thin straight cuts on the top, about 2mm slices.
Flip the cucumber over (with the unsliced surface facing you), make thin slices on diagonal at 45 degrees.
Optional step. Cut the cucumber into halves. This will be easier to eat. Or you can leave them in whole for a more dramatic presentation.
To season and serve:
In a large bowl, add the cucumbers and sprinkle with salt. Use your hands to gently rub/distribute the salt to each piece. Take care not to break the cucumber. Set a timer and refrigerate for 15 minutes only.