Cucumber "spiral" Salad With Roasted Sesame Recipe

Prepare cucumbers

Wash cucumbers. If skin is waxy, lightly peel alternating stripes (optional). Trim ends. Using a spiralizer fitted with a medium ribbon blade, produce long cucumber spirals. If you don't have a spiralizer, use a vegetable peeler to make long thin ribbons or slice very thinly on a mandoline and then cut into long strips.

Remove excess water

Place cucumber spirals in a colander set over a bowl. Sprinkle 1 tsp salt evenly, gently toss to combine. Let sit 10 minutes to draw out water. After 10 minutes, gently press or squeeze cucumbers against the colander to remove additional liquid and transfer to a large mixing bowl.

Light quick pickle (optional)

Whisk together 3 tbs rice vinegar, 1 tsp sugar and 2 tbs cold water until sugar dissolves. Pour over the drained cucumber spirals and toss to coat. Let sit 5–10 minutes while you make the dressing. This brightens the cucumbers and softens their raw flavor.

Toast sesame seeds (if not pre-toasted)

In a small dry skillet over medium heat, toast 2 tbs sesame seeds, shaking the pan frequently, until fragrant and lightly browned, 2–3 minutes. Transfer to a small dish to cool.

Make dressing

In a bowl or jar combine 1.5 tbs toasted sesame oil, 1 tbs neutral oil, 1.5 tbs soy sauce, 1 tbs mirin, 0.5 tbs rice vinegar, 1 tsp honey, 1 tsp grated fresh ginger, 0.5 tsp minced garlic and 1 tsp roasted sesame paste (if using). Whisk or shake vigorously until emulsified. Taste and adjust: add up to 1 tsp more honey for sweetness, or a pinch of salt if needed.

Finish dressing

Stir in the cooled toasted sesame seeds (reserve about 1 tsp for garnish). If you like a bit of heat, add 0.5 tsp chili flakes or a pinch of togarashi. Set aside.

Combine and toss: Pour most of the dressing (reserve about 1–2 teaspoons for serving) over the cucumber spirals. Gently toss with tongs or salad forks until spirals are evenly coated and shiny. Taste and add more dressing if desired.

Plate: Arrange the dressed cucumber spirals on a serving platter or divide between 4 plates so spirals form a loose mound with visual height.

Garnish: Sprinkle sliced scallions, shredded nori or shiso (if using), and the reserved toasted sesame seeds over the top. Add the toasted crushed peanuts or sliced almonds for crunch, and a light dusting of chili flakes or togarashi if you like heat. Scatter a few cilantro or mint leaves for freshness.

Serve: Serve immediately with lime wedges on the side to squeeze over the salad. If you must hold the salad, keep dressing separate and toss just before serving to maintain crunch.