Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Creamy Spiral Cucumber Salad
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- Level: Easy
- Total: 1 hr 20 min (includes salting time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 158
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 449 mg
This recipe is sponsored by Graza. This crunchy, flavorful cucumber salad starts with cutting cucumbers to create spiral shapes, then salting them to draw out excess moisture and preserve their crisp texture. The cucumbers are coated in a creamy, lemony dressing flecked with bright herbs and finished with a touch of ground coriander. A sprinkle of lemon zest, fried basil and crispy garlic chips tops this salad, which delivers layers of texture and fresh, vibrant flavor in every bite.
- Level: Easy
- Total: 1 hr 20 min (includes salting time)
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 158
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 449 mg
Ingredients
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Directions
Special equipment:
chopsticks- Place a cucumber between 2 chopsticks, then make 1/2-inch crosswise cuts down the length of it (the chopsticks prevent cutting all the way through). Flip the cucumber over and make 1/2-inch crosswise cuts on a 45-degree angle. Repeat with the remaining cucumbers. Transfer the cucumbers to a medium bowl and toss with 1 1/2 teaspoons salt until evenly distributed, making sure to salt the cuts inside. Cover with a plate or plastic wrap and refrigerate until liquid appears in the bottom, at least 1 hour.
- Meanwhile, pulse the mayonnaise, parsley, coriander, lemon juice, half of the lemon zest, 6 tablespoons of the basil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a mini food processor until the mixture is smooth and the herbs are finely chopped. Scrape down the bottom and sides to evenly blend. Cover and refrigerate until needed.
- Heat the high-heat cooking oil and garlic in a small skillet over medium low until the garlic starts to bubble. Cook, stirring constantly, until the garlic is browned, about 2 minutes. Transfer the garlic to a paper towel-lined plate using a slotted spoon and let cool completely; reserve the oil in the skillet.
- Heat the same oil over medium heat until it registers 350 degrees F on an instant-read thermometer. Fry the remaining 1/4 cup basil leaves in the oil until darkened in color, about 30 seconds. Using the slotted spoon, transfer the basil to the same paper towel-lined plate. It may not seem crispy right out of the oil, but it will crisp as it cools.
- When ready to serve, drain off the liquid from the cucumbers and reserve the bowl, patting it dry with paper towels. Pat the cucumbers dry with paper towels. Gently toss the cucumbers with the basil dressing in the bowl until evenly coated. Taste and adjust with more salt and pepper.
- Pile the cucumbers on a serving platter, showing the spirals. Top with the garlic chips, remaining lemon zest and fried basil. Serve immediately.
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