Viral Cucumber Salad
Ingredients
- 2 large English cucumbers or 6 Persian cucumbers, thinly sliced to about ⅛ inch
- 1 tsp kosher salt for drawing out moisture
- 3 stalks green onions thinly sliced
- 2 tbsp toasted sesame seeds
- 3 cloves garlic finely minced or pressed
- 3 tbsp rice vinegar unseasoned
- 1.5 tbsp toasted sesame oil
- 1.5 tbsp soy sauce or tamari for gluten-free
- 1 tsp gochugaru Korean red pepper flakes — or substitute regular red chili flakes
- 1 tsp honey or agave for vegan
- 0.5 tsp sugar optional, to balance acidity
Instructions
- Slice the cucumbers thinly — about ⅛ inch thick — using a mandoline or sharp chef's knife. Place in a colander set over a bowl or in the sink.
- Toss the sliced cucumbers with 1 teaspoon of kosher salt. Let them sit for 10 minutes to draw out excess moisture. After 10 minutes, gently pat the cucumbers dry with paper towels or press lightly to remove the released water. This step is essential for keeping the salad crisp and preventing a watered-down dressing.
- In a small bowl, whisk together the minced garlic, rice vinegar, toasted sesame oil, soy sauce, gochugaru, honey, and sugar (if using) until fully combined. Taste and adjust — add more vinegar for tang, more honey for sweetness, or more chili flakes for heat.
- Transfer the drained cucumbers to a large mixing bowl. Add the sliced green onions. Pour the dressing over the cucumbers and toss well to coat every slice evenly.
- Sprinkle with toasted sesame seeds and toss once more. Taste for final seasoning adjustments.
- For best flavor, let the salad rest in the refrigerator for 20–30 minutes before serving to allow the cucumbers to fully absorb the dressing. Serve cold, garnished with extra sesame seeds and green onions if desired.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days. The flavor deepens as it sits. Cucumber choice: English or Persian cucumbers are best for their crisp texture and thin skin. Spice level: Adjust the gochugaru to your preference — start with ½ tsp for mild, use 2 tsp for a significant kick. Smashed variation: Instead of slicing, smash cucumbers with the flat of a knife and tear into rough pieces for extra texture and dressing absorption. Serving suggestion: Pairs beautifully alongside gochujang noodles, grilled salmon, or steamed rice.