Refreshing Logan’s TikTok Cucumber Salad

Here’s my take on the trending TikTok cucumber salad that everyone’s been talking about lately. It’s a simple mix of crisp cucumbers, zingy vinegar, and just the right amount of seasonings that come together to make something really special.

This cucumber salad has become my go-to side dish for summer meals. I make a big batch at least once a week, and it disappears faster than I can put it in the fridge. Perfect for hot days when you want something cool and refreshing, right?

What Kind of Cucumber Should I Use?

While the recipe calls for English cucumbers (also known as hothouse cucumbers), you’ve got some flexibility here. English cucumbers are a great choice since they have thinner skin, fewer seeds, and tend to be less watery than regular cucumbers. If you can’t find English cucumbers, Persian cucumbers make an excellent substitute and actually work really well in this kind of Asian-inspired salad. Regular garden cucumbers can work too, but you might want to peel them and scoop out the seeds first since their skin can be a bit bitter and they tend to release more water. Just remember that no matter which type you choose, picking cucumbers that feel firm and heavy for their size will give you the best crunch in your salad.

Options for Substitutions

This fresh Asian-inspired cucumber salad can be tweaked with several easy substitutions:

• English cucumber: Regular cucumbers work fine here – just peel them and remove the seeds if they’re too watery. Persian cucumbers are another great option and you’ll need about 3-4 to match one English cucumber.
• Fish sauce: If you don’t have fish sauce, try using an extra 1/2 tablespoon of soy sauce mixed with a tiny splash of rice vinegar. The flavor won’t be exactly the same, but it’ll still be tasty.
• MSG: No MSG? Don’t worry! You can skip it or add a pinch of salt instead. Some people like to use a dash of mushroom powder for that same umami kick.
• Green onion: Chives or finely sliced regular onions can work in place of green onions. If using regular onions, soak them in cold water for 10 minutes first to reduce their sharp bite.
• Sesame oil: This ingredient gives a special flavor, but if you’re out, you can use a neutral oil and add extra sesame seeds. The taste won’t be quite the same, but it’ll still work.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this viral cucumber salad is not properly removing excess moisture from your cucumbers – be sure to salt them and let them drain for at least 15 minutes, then pat them completely dry to prevent a watery salad. Another common error is cutting the cucumbers too thick; instead, aim for thin, consistent slices (about 1/8 inch) so they can properly absorb all those tasty Asian flavors. The dressing proportions are crucial too – adding too much fish sauce or sesame oil can quickly overpower the delicate balance of flavors, so stick to the measurements and adjust to taste only after mixing everything together. For the best flavor experience, let the salad marinate in the fridge for at least 30 minutes before serving, allowing all those wonderful ingredients to get to know each other.

What to Serve With Cucumber Salad?

This Asian-inspired cucumber salad makes a perfect side dish for grilled meats or rice bowls. The cool, crunchy cucumbers with their savory-sweet dressing work really well alongside spicy dishes like Korean BBQ, teriyaki chicken, or even a simple bowl of steamed rice and protein. For a complete Asian-inspired meal, try serving it with some crispy pan-fried dumplings or as part of a larger spread with fried rice and stir-fried vegetables. The fresh, light flavors also make it a great partner for richer dishes like sticky glazed chicken wings or beef bulgogi.

Storage Instructions

Keep Fresh: This cucumber salad is best enjoyed right after making it, but if you need to save some for later, pop it in an airtight container in the fridge. The cucumbers will stay crisp for about 24 hours, though they might release a bit more liquid as they sit.

Make Ahead: Want to prep this in advance? You can slice the cucumbers and mix the dressing separately up to a day ahead. Just keep them in separate containers in the fridge, then combine them about 30 minutes before serving. This way, your cucumbers stay nice and crunchy!

Drain: If you notice extra liquid pooling at the bottom of your container after storing, just give it a quick drain before serving. You can also use a slotted spoon to serve the salad, leaving the excess liquid behind.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 80-100
• Protein: 2-4 g
• Fat: 3-5 g
• Carbohydrates: 10-15 g

Ingredients

• 1 tbsp soy sauce (I use Kikkoman’s low sodium)
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1 garlic clove (minced for best flavor)
• 1 sprinkle sesame seeds
• 1 pinch MSG (optional, for umami)
• 1 tsp fish sauce
• 1 green onion
• 1 English cucumber

Step 1: Prepare and Slice the Cucumber

Using a mandolin, thinly slice the cucumber to ensure even and consistent pieces.

Transfer the sliced cucumber into a jar, which will serve as the base for your salad.

Step 2: Add Flavorful Ingredients

Into the jar with the cucumber, add the chopped spring onion and minced garlic.

Then, pour in the soy sauce, fish sauce, sesame oil, sugar, and MSG.

Sprinkle sesame seeds over the top, contributing both taste and texture to the salad.

Step 3: Mix and Garnish

Secure the lid on the jar tightly, and shake it well until all the ingredients are thoroughly incorporated and the cucumber slices are well coated with the dressing.

Once mixed, garnish with chili flakes to add a hint of heat and additional flavor.

Serve immediately and enjoy your refreshing cucumber salad!