Basic Info :

• Serves:  2-3 people
• Total Time:  Approx. 25 minutes (15 min carving & prep + 10 min marinating)
• Difficulty:  Medium

Ingredients :

• Fresh long cucumber: 2 piece（approx. 300g）
• Black vinegar: 15ml
• Light soy sauce: 10ml
• Sesame oil: 5ml
• Caster sugar: 5g
• Salt: 3g
• Bird's eye chilli:  1 piece
• Garlic:  2 cloves
• Coriander:  A handful
• White sesame seeds:  A pinch 

Instructions :

Prep cucumber :

Select fresh, crisp long cucumbers, rinse well. Do not peel — the green skin enhances visual appeal and crunch. Pat completely dry with kitchen paper, as excess moisture dilutes seasoning and softens texture.

Carving technique :

Take your DRGSKL utility knife — its compact, agile blade is ideal for delicate work. Cut cucumber into 5cm segments. From one end, use the knife tip to carve 6-8 even petal shapes around the circumference, cutting two-thirds of the way through, keeping the center intact. The sharp blade delivers precise, smooth petal edges without raggedness.

Dehydrate for crunch :

Place carved cucumber blossoms in a bowl, sprinkle 2g salt, toss gently, rest 10 minutes to draw out moisture. Drain, rinse quickly, pat dry again — this step is essential for keeping the blossoms crisp and not soggy.

Make dressing :

In a small bowl, mix black vinegar, light soy sauce, sesame oil, caster sugar and remaining 1g salt. Stir until sugar and salt dissolve. Slice bird's eye chilli into thin rings, mince garlic, chop coriander.

Toss & marinate :

Place cucumber blossoms in a clean bowl, pour in dressing, add chilli rings and minced garlic, toss gently — do not stir vigorously to avoid breaking petals. Refrigerate 10 minutes to let flavors infuse.

Plate & serve :

Remove cucumber blossoms, arrange neatly on a shallow plate, drizzle remaining dressing, garnish with coriander and white sesame seeds. Best served chilled — crisp, refreshing, sweet-sour with a hint of heat, an elegant homemade cold appetizer.

Knife Matching

Recommended knife :

DRGSKL Utility Knife

Why it fits :

Cucumber carving tests both blade agility and sharpness. Cucumber is crisp and tender — a dull knife crushes the flesh, causing petals to break or edges to become ragged, ruining both presentation and texture. The DRGSKL utility knife features a compact, nimble blade with ATS-34 high-hardness steel and an exceptionally sharp edge, allowing precise control over cutting depth and angle for smooth, even petals with the center perfectly intact. One utility knife handles carving, slicing and mincing all prep work — ideal for refined homemade cold dishes.