The spiral cut gives the cucumbers a cool accordion shape. It doesn’t just look pretty for a nice presentation. It also helps the dressing soak in deeper. That brings out those bright tangy and flavourful notes. I love how these slinky-shaped cucumbers stay crisp. With the right balance of seasonings, the taste is hard to beat.
Whether you’re putting together a vegan meal or just want a fast side that works with any main dish, this Asian inspired salad is my easy pick. Sometimes I even use a simple knife to make the spiral cut. It turns prep into fun. I’ve shown friends at parties how to do it right at the table. It also pairs so well with other salads like a Creamy Cucumber Salad, a Balsamic Chicken Salad, or a hearty Broccoli Salad.
What Is a Spiral Cucumber Salad?
A spiral cucumber salad is such a fun, cool dish. It takes the plain cucumber and gives it a new life. In my kitchen, I love slicing the cucumbers into a spiral or accordion shape. It makes them look playful and lets the seasonings stick better. You’ll often see this in Asian cucumber salad recipes, Mexican Cucumber Spirals salad recipes, like the Korean cucumber banchan (오이무침). Depending on what you use, it can be spicy, sweet, or tangy, so it fits lots of tastes.
It’s a hit at family events and perfect for big meals or any potluck. I like how the flavor mixes salty and sweet so well. It hits every taste bud just right.
This salad even turned into a TikTok hit, with so many people showing how to get that slinky shape using just chopsticks! The little spiral grooves help the cucumbers soak up the dressing, so it tastes even better. It’s great for cutting through rich main dishes. It’s light, fun to eat, and easy to make.
Whether you go for a vegan version or try one like the Taiwanese cucumber salad at Din Tai Fung, it’s sure to wow your guests. I’ve shown friends how quick it is to do, and they love how it adds a playful twist to a classic cucumber salad.
Why Is This Cucumber Salad Shaped Like a Spiral?
The spiral cucumber shape got big after it showed up on TikTok. It uses the same cutting method as the popular accordion potato. This shape is not just nice to look at, it’s also super fun to make and eat! It’s a twisty way to slice cucumbers that adds more texture and makes your salad even more fun.
When I was young, my family would just smash the cucumber into big chunks. It was a simple way to make it look nice. But now, this new way to cut has turned into our go-to for special days. It’s so easy to do. It gives that extra touch that makes any meal feel a bit more special.
What Does Asian Cucumber Salad Taste Like?
When you take your first bite of Asian Cucumber Salad and Mexican Cucumber Spirals salad you’ll notice that bright tanginess and light sweetness from the dressing right away. I’ve made this many times at home, and that first forkful always surprises guests. As you chew, the warm garlic aroma gets stronger, while a gentle chili pepper taste from the chili garlic sauce comes through.
The texture of these spiralled cucumbers is like no other cucumber you’ve ever had. Each slice is thin and stacked, building soft layers with every bite. With each crunch, you get a quick burst of flavours and different textures together.
It makes this the perfect dish for anyone who, like me, loves that good crunch in a salad and wants something a little different at the table.
Ingredients for Spiral Cucumber Salad
To make this Korean-inspired cucumber salad, you really only need a handful of straightforward ingredients.
- Mini cucumbers (Seedless, like Sunset Grown cucumbers from Costco): I love these because they’re just the right size for that neat spiral shape and have such a crunchy texture, making each bite extra fun. Their mild taste means the dressing and seasonings truly stand out.
- Green onion: Adds a gentle onion flavor that lifts the salad without stealing the show. I’ve found it balances everything so well.
- Gochugaru (Korean chili flakes): A key part of any Korean-style salad, these bring a mild heat plus a hint of sweetness, which I think makes the spice level just right.
- Rice vinegar: This is one of my favorite pantry items. It’s tangy and slightly sweet, pairing perfectly with the other ingredients and pulling all those flavors together. It’s not harsh, so it gives a fresh zing without too much bite.
- Garlic cloves (Raw minced garlic): Trust me on this—raw garlic changes the game. It gives a sharp kick that makes the salad pop. I’ve tested it with and without, and I promise the garlic wins every time.
- Sesame oil: A small drizzle adds a rich, nutty aroma and deepens the dish. It’s one of those must-haves in Korean cooking that always draws people in at the table.
- Sugar (White sugar or you can swap for brown sugar or honey): Just a little brings the perfect balance to the salt and spice. I sometimes use honey when I want a softer sweetness.
- Sesame seeds: These tiny seeds might seem like a small touch, but they give extra texture and a slight nutty taste that makes every bite satisfying.
All these simple ingredients come together to build a salad that’s bright, balanced, and honestly just fun to prep and eat.
How to Make Spiral Cucumber Salad
When I first learned how to make spiral cucumber salad, I was surprised at just how easy it turned out to be. Honestly, cutting the cucumbers into these pretty spirals felt so satisfying. This whole process takes only about 10 to 20 minutes, which is perfect if you’re like me and want something quick but impressive.
Step 1: Cut Accordion Spiral Cucumbers
To get those beautiful spirals, you’ll need a pair of chopsticks.
They help keep you from slicing all the way through. Place your cucumber between the chopsticks so it stays steady.
With your knife at a 45° angle, make careful diagonal cuts.
Then flip the cucumber and slice straight across at 90°. This little trick creates that neat accordion effect.
It gives your salad such a fun crunch and adds a playful texture that guests always notice.
Step 2: Keep Spiral Cucumbers Crunchy
Once you’ve made your spirals, put them in a bowl and sprinkle some salt over the top. Let it sit for around 15 minutes.
This draws out extra water by osmosis, making the cucumbers even crisper.
After that, rinse them under cold water to wash off the extra salt.
Then gently pat them dry with a clean towel.
I’ve found this simple step makes a huge difference in how fresh and crunchy they stay.
Step 3: Spiral Cucumber Salad Dressing
Next, it’s time for flavor. In that same bowl, mix in your garlic, green onions, rice vinegar, Korean chili flakes (gochugaru), sesame oil, a small amount of sugar, and sesame seeds.
Stir everything together so the seasoning seeps into all those spiral cuts.
The dressing should taste nicely spicy, a bit sweet, lightly salty, and tangy.
It always surprises me how balanced it turns out.
Step 4: Serve & Enjoy Spiral Cucumber Salad
Taste and tweak the seasoning if you like—maybe a touch more salt or rice vinegar.
This salad works beautifully as a vegan, low carb, gluten-free dish.
I often serve it with Korean BBQ because it cuts through the rich meat flavors with a bright, fresh bite.
Whether it’s a quick side or a light snack, this is one of those treats I love making anytime.
Leftovers & Storage
This dish is amazing as leftovers! I’ve found that after a few days in the fridge, it becomes something even more special. It’s almost like a tangy, kimchi-like version of the first cucumber salad. The cucumbers do get a bit softer, but they still have a nice crunch. That’s something I really love. The best part is how the dressing has more time to soak in. It makes the taste deeper and richer.
It might not have the same bright crunchiness as on the first day. But trust me, the longer the cucumbers sit, the more delicious and full of flavor they get. I keep mine in a sealed container for up to 4 days. Each time I open it, I still get that fresh, tangy bite that makes this salad so good. It’s one of those dishes I look forward to snacking on again and again.
🥒 Spiral Cucumber Salad: Crunchy, Fresh & Ready in 20 Minutes!
Description
This Spiral Cucumber Salad is a crunchy, refreshing dish. It’s inspired by Korean banchan and full of layers of flavor. It comes together in just 20 minutes. Made with mini cucumbers cut into pretty accordion spirals, this salad soaks up the tangy rice vinegar, garlic, and gochugaru (Korean chili flakes) deep into every slice. A light shake of salt pulls out the water to keep each bite crisp. A drizzle of sesame oil and a bit of sugar bring out the spice and acidity just right. At the end, green onions and sesame seeds give extra taste and a nice look. It’s not only pretty — it’s a low carb, vegan, and gluten-free side that goes great with Korean BBQ, grilled meats, or even quick weeknight dinners.
I’ve tried many Asian cucumber salads in my kitchen. This one stands out. It’s easy to make, tastes bright, and stays crunchy even hours later. It shows off the best of traditional Korean flavors but still has a fun, new twist. That’s why it’s always a hit at my gatherings.
Ingredients
Nutrition Facts
Servings 5
Serving Size 1 cup
- Amount Per Serving
- Calories 55kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.5g3%
- Sodium 120mg5%
- Potassium 200mg6%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 1g2%
- Vitamin A 200 IU
- Vitamin C 6 mg
- Calcium 20 mg
- Iron 0.3 mg
- Vitamin K 20 mcg
- Folate 10 mcg
- Pantothenic Acid 0.1 mg
- Phosphorus 25 mg
- Chloride 40 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Uses mini cucumbers sliced into beautiful accordion spirals. This shape is not just pretty — it helps soak up the rice vinegar, gochugaru (Korean chili flakes), garlic, and sesame oil into every layer.
- Finished with green onions and sesame seeds for more texture and a nutty bite.
- Only takes about 20 minutes to prepare, making it a quick side for weeknight dinners or gatherings.
- Naturally vegan, gluten-free, and low carb, so it fits many diets.
- Light sprinkle of salt draws out water by osmosis, keeping each bite extra crisp.
- Balances spicy, sweet, tangy, and savory flavors in a way that keeps guests reaching for more.
