Cucumber Corkscrew Salad

Yield 6

Pillar of Nutrition Eat the Rainbow,

Print

With ImageWithout Image

Cucumber Corkscrew Salad

This fun looking salad is also super tasty

Ingredients

• Salad:
• 12 mini or Persian cucumbers, each about 6” long and 1 ½” wide
• 4 teaspoons kosher salt
• Dressing:
• 2 tablespoons soy sauce
• 4 cloves garlic, minced
• 2 tablespoons rice vinegar
• 2 tablespoons Chinese chili oil
• 1 tablespoon sugar
• 2 teaspoons roasted sesame oil
• 2 green onions, finely sliced

Directions

1. Salad:
2. Wash cucumbers and cut off the ends.
3. Place a cucumber between two chopsticks on a cutting board.
4. Thinly slice on the diagonal down to the chopsticks. Flip the cucumber over and do the same on the other side. Cut each cucumber in half. Repeat with remaining cucumbers.
5. Transfer the cucumbers to a bowl and sprinkle with the salt. Using your hands, gently massage the salt into the cucumbers and let sit for 5 minutes.
6. Rinse with cold water 3 to 4 times to remove the salt. Drain and set aside.
7. Dressing:
8. Combine all the dressing ingredients in a medium bowl and whisk well to blend.
9. Gently toss the dressing with the drained cucumbers and serve.