This recipe is sponsored by Graza. Thin spiral cuts transform cucumbers into a crunchy, flavorful salad. Salting the cucumbers draws out excess moisture while keeping their crisp texture intact. A creamy, lemony dressing dotted with fresh herbs coats the spirals, and a hint of ground coriander rounds out the flavor. The salad is finished with lemon zest, fried basil, and crispy garlic chips, delivering layers of texture and a fresh, vibrant taste in every bite.
Info
- Cook time: 30 minutes
- Total time: 1 hour 20 minutes
- Yield: 4 to 6 servings
Ingredients
- 12 Persian cucumbers (about 2 pounds)
- Kosher salt and freshly ground black pepper
- 1/4 cup plus 2 tablespoons olive oil mayonnaise, such as Graza “Original” Olive Oil Mayo
- 3 tablespoons fresh parsley leaves, chopped
- 1/4 teaspoon ground coriander
- Zest of 1 lemon plus 4 teaspoons fresh lemon juice
- 1/2 cup plus 2 tablespoons lightly packed fresh basil leaves, plus more for garnish
- 1/4 cup high-heat cooking oil, such as Graza “Frizzle” High Heat Cooking Oil
- 3 cloves garlic, thinly sliced
Instructions
- Set a cucumber between two chopsticks. Make 1/2-inch crosswise cuts along its length; the chopsticks stop the knife from cutting all the way through. Turn the cucumber over and make 1/2-inch crosswise cuts at a 45-degree angle. Repeat with the remaining cucumbers. Put the cucumbers in a medium bowl and toss with 1 1/2 teaspoons salt until evenly coated, making sure the salt gets into the cuts. Cover with a plate or plastic wrap and refrigerate until liquid collects at the bottom, at least 1 hour.
- While the cucumbers chill, combine 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. Pulse until the mixture is smooth and the herbs are finely chopped. Scrape down the bottom and sides to blend evenly. Cover and refrigerate until needed.
- In a small skillet, heat the high-heat cooking oil and garlic over medium-low until the garlic begins to bubble. Cook, stirring constantly, until the garlic is browned, about 2 minutes. Using a slotted spoon, move the garlic to a paper towel-lined plate and let it cool completely; keep the oil in the skillet.
- Reheat the same oil over medium heat until an instant-read thermometer reads 350 degrees F. Fry the remaining 1/4 cup basil leaves in the oil until they darken in color, about 30 seconds. With the slotted spoon, transfer the basil to the same paper towel-lined plate. The leaves may not seem crispy right out of the oil, but they will crisp as they cool.
- Just before serving, drain 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.
