Viral Cucumber Salad
This Viral Cucumber Salad is a crunchy, refreshing dish packed with bold flavors from soy sauce, vinegar, chili crisp, garlic, and sesame oil. It's a trendy, spicy, and tangy salad that pairs perfectly with any meal or can be enjoyed as a light snack!
Equipment
- Cutting board – For slicing or smashing the cucumbers.
- Sharp knife To thinly slice cucumbers and chop garlic.
- Rolling pin (optional) – For smashing the cucumbers.
- Mixing bowl – To toss the cucumbers with salt and sugar.
- Small bowl – To mix the dressing.
- Whisk or spoon – For stirring the dressing.
- Paper towels – To pat the cucumbers dry.
Ingredients
- 2 large cucumbers about 400g, thinly sliced or smashed
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon chili crisp like Lao Gan Ma or homemade
- 1 teaspoon honey or maple syrup optional, for a sweet balance
- 1 teaspoon toasted sesame seeds
- 1 green onion finely chopped
- 1/4 teaspoon red pepper flakes optional, for extra heat
Instructions
Prepare the Cucumbers:
- Wash and thinly slice the cucumbers or use the smash method (gently smash them with a rolling pin, then cut into bite-sized pieces).
- Toss with salt and sugar in a bowl and let sit for 5-10 minutes to draw out excess water.
- Drain the liquid and pat cucumbers dry with a paper towel.
Make the Dressing:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili crisp, minced garlic, and honey (if using).
Assemble the Salad:
- Pour the dressing over the cucumbers and toss to combine.
- Garnish with toasted sesame seeds, chopped green onion, and red pepper flakes.
Serve & Enjoy:
- Serve immediately for a crisp texture or let it marinate for 15-30 minutes for even more flavor!
Notes
- For extra crunch: Use Persian or English cucumbers for a firmer texture.
- For a less spicy version: Reduce or omit the chili crisp and red pepper flakes.
- For added protein: Top with crushed peanuts or a soft-boiled egg.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Storage: Best eaten fresh, but can be refrigerated for up to 1 day.