Cucumber Salad
×Category: Sides Ingredients | Type: Salads | Servings: 4 | By: The Mikey
Protein 1g • Carbs 5g (Fiber 1g) • Fat 3g • 50 Calories
Estimated macros only. Values are guidelines, not precise nutrition data.
The internet is obsessed with this crunchy, flavorful cucumber salad—and for good reason! Originally inspired by Asian cucumber salads, this version took off on TikTok thanks to its bold, addictive flavors. My take on this viral dish amps up the flavor with crispy chili oil for a satisfying kick.
Ingredients
- English Cucumber (Large, 3 4 persian cucumbers): 1
- Soy Sauce (tamari coconut aminos): 1 1/2 TBSP
- Toasted Sesame Oil: 1 TBSP
- Fish Sauce: 1 TSP
- Sugar: 1 TSP
- Garlic (Grated, Minced): 1 Clove
- Green Onions (Sliced): 2
- Sesame Seeds (Toasted, Dried, in a skillet for a few minutes to make them fragrant): 1 TBSP
- Rice Wine Vinegar * (Optional, add for some zing without heat): 1 TSP
- Chili Crisp Drizzled Over The Top (Optional)
Instructions
- Thinly slice the cucumbers into rounds and place them in a bowl.
- Sprinkle with salt, toss to coat, and let sit for 10 minutes.
- Drain any excess water.
- In a small bowl, whisk together garlic, soy sauce, sesame oil, sugar, and rice wine vinegar (if using).
- Pour the dressing over the cucumbers and toss to combine.
- Top with crispy chili oil, sesame seeds, and green onions.
- Enjoy immediately or store in the fridge up to 24 hours.
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