Umami-Packed Spiral Cucumber Salad
An impressive dish features cucumbers artfully cut into an accordion shape, designed to absorb a flavorful dressing.
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Instructions
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Combine 1 1/2 tablespoons black vinegar (or citrus juice), 1 teaspoon Shaoxing rice wine, 2 teaspoons soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon sesame oil, a pinch of salt, and an optional dash of MSG; cover and set aside.
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Peel two lengthwise strips of skin from two long cucumbers.
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Place one cucumber between chopsticks and make consecutive 2-millimeter diagonal cuts. Flip the cucumber 180 degrees and make consecutive straight cuts at the same intervals. Repeat for the second cucumber.
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Arrange the cut cucumbers in a spiral on a serving dish. Sprinkle with 3 tablespoons granulated sugar and 1 teaspoon salt, then cover and refrigerate for 1 hour.
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Remove cucumbers, drain excess juice, then pour the prepared dressing over them. Garnish with chosen toppings, adding half the garlic if making garlic oil, or all if not, then refrigerate for at least 30 minutes.
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For optional garlic oil, heat 3 tablespoons neutral oil in a small skillet over medium heat until shimmering. Add 3 chopped garlic cloves. Remove from heat when golden and crispy, then drizzle over the cucumbers, including the garlic bits.