Ingredients

Salad

• 2 large cucumbers (or 4–5 Persian cucumbers)

• 1/4 medium red onion, thinly sliced

• 1–2 tbsp toasted sesame seeds (white or mixed)

Dressing

• 1 small garlic clove, finely grated (or minced very small)

• 1 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp chili oil (more to taste)

• 1 tbsp agave or honey

• 1 tbsp pepper paste (see note)

• 1/4 tsp black pepper (optional)

• Pinch of salt only if needed (pepper paste + soy can be salty)

Pepper paste note: If you don’t have gochujang (Korean pepper paste) use whatever you have (e.g., roasted red pepper paste, ajvar-style paste, or a thicker pepper spread). If it’s very thick, thin it with 1–2 tsp water so it shakes/mixes easily.

Instructions 

1) Toast the sesame seeds (takes 1 minute, worth it)

Add sesame seeds to a dry pan over medium heat. Shake/stir until they smell nutty and look slightly deeper in color, 60–90 seconds. Pour out to cool.

2) Smash the cucumbers

Trim the ends. Place cucumbers on a cutting board and lightly smash with the flat side of a knife or a rolling pin—just enough to crack and split them.

Cut into bite-size pieces (roughly 1-inch / 2–3 cm). The messy edges are what hold the dressing.

3) Make the dressing in the jar

In a large jar with a lid, add garlic, soy sauce, rice vinegar, chili oil, agave/honey, and pepper paste.

Close the lid and shake hard for 10–15 seconds.
If the pepper paste sticks to the bottom, add 1–2 tsp water and shake again.

4) Add cucumbers + onion, then shake

Add smashed cucumbers and sliced red onion to the jar. Close and shake until everything is glossy and coated.

5) Finish with sesame

Pour into a bowl (or eat straight from the jar). Sprinkle toasted sesame seeds on top.

Taste. If you want it:

• tangier: add a splash more vinegar

• sweeter: add a small drizzle of honey/agave

• hotter: add more chili oil

• saltier: a tiny splash more soy sauce (usually better than adding salt)

That crunch and chili oil combo is hard to forget—pin the image below so you can make it the next time cucumbers are in your fridge.

Tips & Tricks

• Watery cucumbers? If you’re using big cucumbers, you can scrape out the seedy center, or let the smashed pieces sit with a pinch of salt for 5–10 minutes, then drain before shaking.

• Garlic intensity: Grating makes it punchier. If you want it milder, mince and use half a clove.

• Pepper paste thickness matters: If it’s dense like a spread, it needs a teaspoon of water to turn into a shakeable dressing.

• Best texture: Let it sit 5 minutes after shaking so the onion softens slightly.

Ingredients 

Cucumbers

• 6 mini cucumbers or Persian cucumbers (about 1 lb / 450 g total)

• 2 teaspoons salt (for draining)

Dressing

• 1 tablespoon regular soy sauce

• 2 garlic cloves, minced (or finely grated)

• 1 tablespoon rice vinegar (or white vinegar)

• 1 tablespoon Chinese chili oil (use more/less to taste)

• 1 tablespoon granulated sugar

• 1 teaspoon sesame oil

• 1 teaspoon black sesame seeds

• 2 tablespoons green onion, thinly sliced (optional)

Instructions

1) Prep the cucumbers

Wash the cucumbers well and slice off the ends.

2) Make the spiral cuts (easy method)

You’ll need two chopsticks (or skewers) per cucumber.

1. Place 1 cucumber between the chopsticks so they run lengthwise along both sides.
   This stops your knife from cutting all the way through.

2. Slice on a diagonal across the top of the cucumber—thin slices, close together—until you reach the end.

3. Flip the cucumber over and straight slices on the other side.

4. Now cut the cucumber in half (crosswise) so it’s easier to toss and eat.

Important: The diagonal angle is what creates the spiral effect. If you cut straight across, it won’t “accordion.”

No time for spirals? Thinly slice the cucumbers instead—still great.

3) Salt to remove extra water (don’t skip)

Put the cucumbers in a large bowl. Sprinkle with 2 teaspoons salt and gently massage for 15–20 seconds.

Let sit 5 minutes (up to 10 minutes max).
Then rinse under cold water 3–4 times until the cucumbers no longer taste salty. Drain very well.

Tip: If your cucumbers seem watery, pat them dry with paper towels after draining. It helps the dressing stay punchy.

4) Mix the dressing

In a small bowl, stir together:
soy sauce, garlic, vinegar, chili oil, sugar, black sesame oil, sesame seeds, and green onion.

Stir until the sugar dissolves.

5) Toss and serve

Pour the dressing over the cucumbers and toss gently so you don’t break the spirals.

Eat right away for maximum crunch—or let it sit 10 minutes for a slightly more “pickled” bite.

Saved this one? Pin it for later — share the image below to your Pinterest board so you can come back to this spiral cucumber salad anytime.

Tips & Tricks for the Best Spiral Cucumber Salad

1) The cut that actually works (your method)

• Side #1: slice diagonally (thin, close together)

• Side #2: flip and slice straight across (thin)
  That combo still creates the accordion/spiral effect, and it’s easier to keep consistent than doing diagonal on both sides.

Tip: Use chopsticks (or skewers) as “stops” so you don’t slice all the way through.

2) Don’t skip the salt step—but don’t overdo it

Salting is what keeps the salad from turning watery 10 minutes later.

• 5 minutes is ideal

• 10 minutes max or the cucumbers start to soften and break

After rinsing, drain really well.

3) Drain like you mean it

Watery cucumbers = diluted dressing.

• Shake the colander hard

• If you want the strongest flavor, pat the cucumbers dry with paper towels before dressing

4) Make the dressing smooth (no gritty sugar)

Stir the dressing for 20–30 seconds until the sugar fully dissolves.
If it’s stubborn, let it sit 1 minute, then stir again.

5) Control garlic intensity

Garlic can take over fast in cold salads.

• Minced garlic = balanced

• Grated garlic = sharper, stronger (use less)

6) Chili oil varies a lot

Some chili oils are mild, others are nuclear.

• Start with 2 teaspoons if you’re unsure

• Add more after tasting

7) Black sesame = better when toasted

If your black sesame seeds aren’t toasted, warm them in a dry pan for 1–2 minutes until fragrant.
Add them at the end so they stay crisp and nutty.

8) Let it sit (briefly) for max flavor

• Eat right away = maximum crunch

• Rest 10 minutes = dressing soaks into the cuts and tastes more “restaurant-style”

9) Keep leftovers separate (best trick if you meal prep)

If you’re making it ahead:

• Store cucumbers and dressing separately

• Toss right before eating
  This keeps the cucumbers snappy instead of soggy.

10) Quick “save it” fixes

• Too salty after rinsing? Add a splash more vinegar and a pinch of sugar.

• Too sharp? Add ½ tsp more sugar or a few drops of sesame oil.

• Too mild? Add more green onion and a small pinch of salt to the dressing (not the cucumbers).