• 2English cucumbers, peeled
  • 1 teaspoon salt, divided, or to taste
  • 2 tablespoons garlic-seasoned rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • ¼ teaspoon toasted sesame seeds
  • Directions

  • Step 1

    Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.


  • Step 2

    Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.

  • Step 3

    Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

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