Non-spicy accordion cucumber salad 🥒

Name: Non-spicy accordion cucumber salad 🥒
Total time: 900 s
Yield: 4 servings
Cuisine: British
Ingredients: 4 Japanese cucumbers; 1 teaspoon sea salt; 4 tablespoon Japanese soy sauce; 1 teaspoon sugar; 1.5 teaspoon rice vinegar; 1 teaspoon sesame oil; 1 small garlic clove, peeled and crushed

Stephanie @stephwong

This is my kid-friendly, non-spicy version of the viral accordion cucumber salad. The spiral cuts let’s you pull the cucumber apart like an accordion. Instead of Korean-style red chilli powder or Chinese-style chilli oil, I’m using a Japanese-inspired sweet soy marinade.

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Ingredients

15 mins

4 servings

4Japanese cucumbers
1 teaspoonsea salt
4 tablespoonJapanese soy sauce
1 teaspoonsugar
1.5 teaspoonrice vinegar
1 teaspoonsesame oil
1small garlic clove, peeled and crushed

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Steps

15 mins

1

Wash and pat dry your cucumbers. Lay them on your cutting board between 2 chopsticks. The chopsticks will help prevent you from cutting through the cucumber.
2

With a sharp knife, cut thin straight cuts across the cucumber. The cuts should be perpendicular to the chopsticks, about 2mm apart.
3

Turn the cucumber around to work on the unsliced side. Now slice diagonally at a 45 degree angle. You may lose a few odd slices of cucumber at this point, that’s alright. You should still be able to get the accordion effect at the end.
4

Trim off the ends. You can cut the cucumber in half if you prefer smaller servings. But it’s much more fun when it’s long.
5

Gently rub the sea salt into the cucumbers, making sure not to break them. Let them sit for 10 mins.
6

Rinse the cucumbers under cold running water and pat dry.
7

To season, mix all the remaining ingredients together until the sugar has dissolved. Taste and adjust the seasoning.
8

Marinate the cucumber in the seasoning and set them in the fridge for 20 mins. Serve chilled.