Spiralised Chinese Cucumber Salad

Vegan and gluten-free, this cucumber recipe is a nice side dish for any other meals you're making.


  • No chilli flakes? Use sriracha instead.

Prep time: 20 minutes

Cook time: 0 minute

Total time: 20 minutes

Servings: 4


3 Cucumbers

2 tsp Fine salt

3 tbsp Soy sauce

3 tbsp Sesame oil

2 tbsp Rice vinegar

2 Garlic cloves (chopped )

1 tsp Chilli flakes

1 tbsp Sesame seeds


  1. Place the cucumber between two chopsticks and slice at a 45 degree angle. Flip the cucumber over and then cut again at a straight angle.
  2. Put then cucumber in a colander and add salt. Set aside for 10 minutes while you make the dressing.
  3. In a large mixing bowl, mix the soy sauce, sesame oil, rice vinegar, garlic and chilli flakes.
  4. After 10 minutes, rinse the cucumbers under cold water and add them to the bowl with the dressing. Gently toss to coat and top with sesame seeds. The cucumbers will get better with time, so you can do this up to three days in advance.
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How to store

Store in an airtight container in the fridge for up to 3 days.