Menu Idea
Umami Spiral Cucumber Salad
Prep Time:
10 mins
Cook Time:
105 mins
Serves:
4 servings
Level:
Intermediate
The cucumbers in this dish are crisp, packed with umami, and simultaneously light and satisfying. It’s no wonder that this salad has become a sensation on social media, because of it's slightly tangy and bursting with flavor
Ingredients
For the Dressing
1 teaspoon Shaoxing rice wine
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
Pinch of salt
Dash of MSG, optional
For the Cucumbers
4 cucumbers washed and patted dry
3 tablespoons granulated sugar
1 teaspoon salt
For Garnishing
1/3 cup cilantro leaves
2 to 3 bird’s eye chilies or any red chili, chopped, optional
White or black sesame seeds, toasted, optional
6 garlic cloves, chopped and divided (reserve half for the optional garlic oil)
For the Optional Garlic Oil
3 tablespoons oil
Preparation
Gather the ingredients.
Make the dressing. Combine 1 1/2 tablespoons black vinegar or citrus juice like yuzu, calamansi, lime, or lemon, 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 in a bowl, cover, and set aside.
Prepare the cucumbers. Peel off a long, vertical strip of skin from two opposite sides of each of cucumbers. This makes it easier and more stable to cut them.
Place a cucumber between two disposable or sturdy chopsticks. The chopsticks will prevent you from cutting the cucumbers all the way down. Carefully make consecutive diagonal cuts (\ \ \ \ \ \ \) at about 2-millimeter intervals on one side of the cucumber. Flip the cucumber 180 degrees and make consecutive straight cuts (| | | | | | |) at the same intervals. Repeat with the next cucumbers.
Arrange the cucumbers in a spiral on a serving dish or bowl. Sprinkle 3 tablespoons granulated sugar and 1 teaspoon salt over the cucumbers and cover. Allow them to marinate for about an hour in the refrigerator.
Remove the cucumbers from the refrigerator and drain any excess juice. Pour the dressing over the cucumbers. Garnish with your toppings of choice, adding half of the garlic if you’re making the garlic oil; if not, add all the garlic. Refrigerate again for at least 30 minutes so the cucumbers soak up all the flavors.
To make the optional garlic oil, heat 3 tablespoons oil in a small skillet or saucepan over medium heat until the oil shimmers. Add the reserved 3 garlic cloves, chopped. Remove from the heat when the garlic is golden and crispy. Drizzle the oil over the cucumbers, making sure to also add the garlic bits.
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How long does it last in the fridge?
In the refrigerator, a properly stored cucumber salad can last about 3-4 days.
PRODUCT IN THIS RECIPE:
Olivivero Baby Cucumber