Accordion Cucumber Recipe – Quick Sesame Garlic Salad

Last Updated on 6 months ago by Neha Deshmukh

Accordion Cucumber Recipe – Quick Sesame Garlic Salad

Hey everyone! If you’re looking for a super quick, refreshing, and flavourful side dish, you have to try this Accordion Cucumber Salad. It’s seriously addictive – the crunchy texture combined with that tangy, garlicky sesame dressing is just… chef’s kiss. I first made this when I needed something fast to bring to a summer potluck, and it was a huge hit! It’s become a regular in my kitchen ever since.

Why You’ll Love This Recipe

This isn’t just another cucumber salad. The accordion slicing makes it visually appealing, and the quick pickling process gives it a delightful crunch. It’s ready in under 10 minutes, making it perfect for busy weeknights or when you’re craving something light and zesty. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and easily adapt it for different dietary needs.

Ingredients

Here’s what you’ll need to whip up this delicious salad:

• 1.5 large cucumbers
• 2 teaspoons salt
• 2 tablespoons soy sauce
• 4 garlic cloves
• 1 tablespoon rice vinegar
• 1 tablespoon chili oil
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 2 tablespoons green onions

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference here.

• Cucumbers: I love using Chinese or Japanese cucumbers for this recipe because they have thinner skin and fewer seeds. But English cucumbers (the long ones wrapped in plastic) work great too! Avoid the regular, thick-skinned cucumbers if you can, as you’ll end up peeling and deseeding them.
• Chili Oil: The type of chili oil you use will impact the heat level. Lao Gan Ma is a popular choice, but feel free to experiment with different brands to find your perfect spice level.
• Sesame Oil: Don’t skip the sesame oil! It adds a wonderful nutty aroma and flavour. Toasted sesame oil is even better, but regular sesame oil works just fine. You can find both at most Asian grocery stores.
• Soy Sauce: I prefer using a low-sodium soy sauce to control the saltiness.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, trim the ends of your cucumbers. Then, slice them lengthwise. This gives you a nice, flat surface to work with.
2. Now for the fun part! Use chopsticks (or even two forks) as guides to create accordion-style slices. Don’t cut all the way through – you want to keep the slices attached at the bottom.
3. Sprinkle the cucumber slices with salt and let them sit for 5-10 minutes. This helps draw out excess moisture and makes them extra crunchy.
4. Rinse the cucumbers thoroughly 3-4 times to remove the salt. This is important, or your salad will be too salty!
5. In a bowl, whisk together the soy sauce, minced garlic, rice vinegar, chili oil, sugar, and sesame oil.
6. Add the drained cucumbers to the dressing and toss until they’re evenly coated.
7. Finally, garnish with sesame seeds and chopped green onions. Serve immediately and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t skip the salting step! It really does make a difference in the texture.
• If you don’t have chopsticks, a fork and knife work just as well for creating the accordion slices.
• Taste the dressing before adding the cucumbers and adjust the seasoning as needed.

Variations

This recipe is a great base for experimentation!

• Vegan Adaptation: This recipe is already vegan-friendly! Just double-check your chili oil to ensure it doesn’t contain any animal products.
• Spice Level Adjustment (Mild to Hot): Control the heat by adjusting the amount of chili oil. Start with a teaspoon for a mild kick, and add more to taste. You can also add a pinch of red pepper flakes for extra heat. My friend, Priya, loves to add a finely chopped Thai chili for a real fiery punch!
• Quick Pickling Variation: For a more pronounced pickled flavour, add a splash of rice vinegar to the salt water when you’re salting the cucumbers.
• Festival Adaptation (Summer Picnic/Potluck): This is perfect for picnics and potlucks. Pack the dressing separately and toss with the cucumbers just before serving to prevent them from getting soggy.

Serving Suggestions

This salad is fantastic on its own as a light snack or side dish. It also pairs beautifully with grilled meats, fish, or tofu. I often serve it with a spicy stir-fry or a bowl of ramen.

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the cucumbers will lose some of their crunch over time.

FAQs

Got questions? I’ve got answers!

• What type of cucumber works best for this recipe? Chinese or Japanese cucumbers are ideal, but English cucumbers are a good substitute.
• Can I make this ahead of time? You can prep the cucumbers and dressing separately ahead of time, but don’t combine them until just before serving.
• How can I adjust the sweetness/sourness? Add more sugar for sweetness or more rice vinegar for sourness.
• What is the best way to remove excess salt from the cucumbers? Rinse them thoroughly under cold water 3-4 times.
• Can I use a different type of oil instead of sesame oil? While sesame oil is key to the flavour, you can use a neutral oil like vegetable or canola oil in a pinch. But trust me, the sesame oil makes all the difference!