Are you skilled in eating with chopsticks? For some, it’s a sure-fire way to eat less – nothing stays on with our precarious hold!

But it’s amazing how a pair of chopsticks can transform the process of slicing vegetables to create shapes and textures.

Remember Hasselback potatoes? They were all over the recipe blogs a few years ago. They intrigued me, but I never took the plunge in creating them. /

After using a similar technique for cucumbers this past weekend, I’m going to do it. Who can resist having fun in the kitchen while creating something unique, tasty, and incredibly visually appealing?

Oh, and with minimal effort.

During a recent visit, my sweetheart’s daughter suggested we try creating an Asian cucumber salad. It’s another recipe concept that I have never taken up, so the opportunity to do this together was just the ticket for the kitchen adventure we wanted.

After we watched a how-to video on the slicing technique and saw how a small cucumber can be transformed into a spiral, we were sold!

There are many recipes and how-to videos out there, and the technique I used to slice is different than the recipe we followed which was loosely like this one:

Using a package of six small Persian cucumbers, I washed and trimmed the ends from each. Next comes the magic!

Align the cucumber between the chopsticks and make consistently sized slices on the diagonal. The chopsticks keep the knife from going all the way through the cucumber.

Then, turn the cucumber over to the other uncut side. Make slices going vertically.

When you lift the cucumber, there is an amazing swirling twist! So cool!

Some recipes recommend cutting the cucumber in two bite-sized pieces, but we didn’t do that because we wanted to show off the beauty of the twist in the serving bowl.

Cucumbers contain a lot of water – which is why they are so refreshing, but when put into a dressing, the results get watered down. Therefore, the next step is to draw the excess water out of the cucumber before adding the dressing.

To “sweat” the cucumbers, we sprinkled two teaspoons of Kosher salt over them, mixing and massaging the salt into flesh. This recipe suggested leaving the salt on for five minutes – no more than 10 minutes – lest they lose their crispness. Other recipes contradict that method and want a longer sweating time. We were happy using less than ten minutes.

While the cucumber twists are sweating, it was a snap to mix up the dressing in a small bowl using ingredients we had on hand:

See the full downloadable recipe below.

By the time the dressing is mixed, it’s about time to rinse the salted cucumbers. Under running water, rinse the salt off very carefully, repeating several times. Place rinsed cucumber twists onto a towel to drain. Pat dry.

Place cucumber twists into a bowl and pour the dressing over, gently tossing to evenly distribute. That’s it. Time to serve. If there are leftovers, these can be refrigerated for a few days.

Asian Cucumber Twists are so easy to create and provide such a crowd-pleasing presentation and taste experience.

I can see using this recipe again and again.

Thanks for reading. I hope you like it!

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In health –

Deidre