Viral Cucumber Salad: Quick, Crunchy, and Full of Flavor

This Viral Cucumber Salad is quick, refreshing, and packed with flavor, perfect for summer meals.

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Prep Time 10

Resting Time 3

Total Time 13

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 unit English Cucumber Use Persian cucumbers for even less seed content.
2 tablespoons Spring Onion Can substitute with green onions or chives.
1 clove Garlic Minced, fresh garlic is recommended.
0.5 teaspoon Sesame Oil Use toasted sesame oil for extra depth.
0.5 teaspoon Granulated Sugar Can increase slightly for a sweeter flavor.
1 teaspoon Sesame Seeds Use toasted seeds for added flavor.

For the Dressing

1 tablespoon Soy Sauce Choose low-sodium if controlling salt intake.
1 teaspoon Fish Sauce or Rice Vinegar Rice vinegar serves as a vegan substitute.
a pinch MSG Optional, omit if avoiding MSG.
to taste Red Chili Flakes Optional garnish; adjust according to heat preference.

Equipment

mixing bowl
knife
mandolin
spoon
Jar with lid

Method

Step‑by‑Step Instructions

Wash the English cucumber under cold water, then pat dry. Slice into thin, even pieces about 1/8 inch thick. Place in a large mixing bowl.
In the bowl with the cucumber slices, add chopped spring onion and minced garlic. Drizzle in soy sauce and your choice of fish sauce or rice vinegar.
Mix the ingredients thoroughly using a spoon or a jar with a tightly fitting lid. Seal the jar and shake vigorously for about 30 seconds, or gently toss in a bowl.
Let the salad rest for 2-3 minutes at room temperature to allow flavors to meld.
Optionally sprinkle red chili flakes on top and serve immediately to enjoy the salad's crunch.

Nutrition

Serving: 1servingCalories: 50kcalCarbohydrates: 8gProtein: 1gFat: 2gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 12mgCalcium: 20mgIron: 0.5mg

Notes

Enjoy immediately for the best texture and flavor. Customize ingredients to your taste preferences.

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