Ingredients

Serving size scaling: 1/2x    1x    2x

Oops! We ran into a small technical issue on our end, and our team is already working to resolve it. This recipe was originally developed for its standard base yield. While ingredient quantities can be automatically adjusted for different serving sizes, cooking times and preparation steps stay unchanged no matter how you scale the recipe. Note that not all recipes adjust perfectly when you modify the batch size.

The original base recipe (1X) makes 6 servings:

  • 6 mini cucumbers

  • 2 teaspoons salt

  • 1/4 cup chopped red onion

Dressing

  • 1/4 cup seasoned rice vinegar

  • 3 tablespoons hot honey, such as Mike’s Hot Honey®

  • 2 tablespoons soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon fish sauce

  • 2 cloves garlic, minced

  • 1/4 teaspoon red pepper flakes, or adjust to taste

Directions

  1. To make the fanned spiral-cut cucumbers, set one cucumber between two chopsticks on a cutting board, then slice thin, straight cuts along the top side. The chopsticks will stop your knife from cutting all the way through the cucumber, which is required for this shape. Flip the cucumber over, then make a second set of cuts at a 45-degree diagonal angle on the opposite side, again stopping before you cut all the way through. This cutting method lets the cucumber fan out neatly later. Repeat the process for all remaining cucumbers.

  2. Add all cut cucumbers to a large mixing bowl. Sprinkle the salt over the cucumbers and gently rub it into the cuts. Set the bowl aside to let the salt draw out excess moisture; do not let the cucumbers sit longer than 10 minutes, or they will turn overly soft. Rinse the cucumbers thoroughly with cold water to wash off all excess salt, then pat them completely dry with paper towels. Return the dried cucumbers to the bowl and add the chopped red onion.

  3. To make the dressing, combine the seasoned rice vinegar, hot honey, soy sauce, sesame oil, fish sauce, minced garlic, and red pepper flakes in a small bowl. Whisk until all ingredients are fully mixed into a smooth dressing. Pour the finished dressing over the cucumber and onion mixture, then toss gently to coat every piece evenly.

  4. Let the dressed salad rest at room temperature for 5 to 10 minutes to let the flavors absorb, or cover the bowl and chill it in the refrigerator until you are ready to serve. Give the salad a quick gentle toss to redistribute the dressing right before serving.