Viral Cucumber Salad Recipe

This one’s for the crunch-lovers. The late-night TikTok scrollers. The "I just want something fresh, fast, and slightly addictive" types. You’ve probably seen it before: the Viral Cucumber Salad. Thinly sliced cukes marinated in a spicy-sweet-savory dressing with chili oil, garlic, sesame, and a bit of drama.

Why has it taken over everyone’s feed? Easy:

• It’s low-effort, high-reward

• It takes less than 10 minutes

• It’s the ultimate flavor bomb

• It makes your ears perk up with every bite

Whether you’re eating it straight from the bowl or layering it on rice, noodles, or even tacos (don’t knock it), this cucumber salad is the perfect blend of refreshing and spicy. You’ll want to keep it in your fridge at all times.

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Ingredients (serves 2–3):

• Persian cucumbers – 4 small (or 2 English cucumbers)

• Salt – 1 tsp

• Garlic – 2 cloves, finely minced

• Chili crisp or chili oil – 1.5 tbsp

• Soy sauce – 1 tbsp

• Rice vinegar – 1 tbsp

• Sesame oil – 1 tsp

• Sugar – 1 tsp

• Sesame seeds – 1 tsp (toasted, optional)

• Green onion – 1 stalk, finely sliced

• Crushed red pepper flakes – optional, to taste

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Step-by-Step Instructions:

1. Prep the cucumbers (5 minutes):
Wash and pat dry the cucumbers. Use a sharp knife or mandolin to slice them thinly—if you’re going for that “spiral twist” look, lay a cucumber between two chopsticks and slice diagonally, flipping it over and repeating on the other side. Sprinkle with salt and let sit for 5 minutes to draw out excess moisture.

2. Make the dressing (2 minutes):
In a small bowl, whisk together the chili oil, soy sauce, rice vinegar, sesame oil, sugar, garlic, and red pepper flakes (if using). Adjust spice level to taste.

3. Combine and toss (2 minutes):
Pat the cucumbers dry if they’ve released a lot of water. Add them to a large bowl. Pour the dressing over the top, add sesame seeds and green onions, and toss gently to coat every piece.

4. Chill or serve immediately:
You can eat this right away, or let it sit in the fridge for 15–30 minutes for an even deeper flavor hit. It stays crisp and punchy for up to a day.

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Pro Tip:

Salt first, dress second. Salting the cucumbers is key for max crunch and less wateriness. Also: chili crisp > basic chili oil. If you have Lao Gan Ma or Momofuku chili crunch—this is the time to shine.

Want to level it up? Add thinly sliced radish, shredded carrot, or even a splash of ponzu for brightness.