I’ve been completely obsessed with this cucumber salad for over a month. I make it at least three times a week and never get bored. It’s fast, crunchy, cold, and just the right mix of savoury, spicy, and umami.
Originally created by @Logan on Tik Tok, this recipe went viral for a reason. It’s inspired by the Din Tai Fung cucumber salad, but with a bolder, spicier kick. I’ve made a few small tweaks to suit my own taste, and honestly, it might be one of the best ways I’ve ever eaten cucumber.
Why This Salad Works
This is one of those recipes that barely needs a method. It’s just a matter of slicing and seasoning, but the result is something completely addictive.
Here’s why it works:
- Fast and easy – Takes less than 5 minutes from start to finish
- Crunchy and cold – Perfect straight from the fridge
- Big flavour – Thanks to soy, fish sauce, sesame oil, and chilli crunch
- Flexible – You can add or skip ingredients to suit your taste
And the best part? You can prep it in a sealed container and shake everything together in one go. Minimal mess.
How I Make It My Own
I usually use half an English cucumber or one Mediterranean cucumber—whichever I have on hand. The Mediterranean ones are crunchier and hold up beautifully with the dressing.
I skip the garlic (I’m allergic), but if you like a sharper punch, go ahead and add a grated clove. I also add furikake for extra umami and texture. It’s not traditional, but it works.
This isn’t a precise recipe—it’s one of those “measure with your heart” dishes. Taste as you go and adjust the balance of salty, sweet, and spicy to suit you.
FAQs
Can I make this ahead of time?
Yes, but it’s best eaten fresh or within a few hours. The cucumber will release water the longer it sits, but that can be drained off or stirred back in.
Can I use another type of cucumber?
Definitely. Lebanese, Persian, or small baby cucumbers work well. Just aim for thin-skinned, seedless ones for best crunch.
What’s furikake?
It’s a Japanese seasoning mix made with sesame seeds, seaweed, and dried fish flakes. It adds a savoury crunch and umami punch. Look for it in the Asian aisle or a speciality store.
- 1 Mediterranean cucumber or ½ English cucumber approx. 200g
- ½ tsp sugar
- ½ tsp MSG optional, but worth it
- ¾ – 1 tsp sesame oil
- ½-3/4 tsp chilli crunch adjust to taste
- ¾ tsp soy sauce
- 1 tsp fish sauce
- 2 tsp furikake
- 1 tsp toasted sesame seeds
- 1 small grated garlic clove optional
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Slice the cucumber on a mandolin and add to a container with a lid. Add all the remaining ingredients. Seal and shake well to combine. Taste and adjust the seasoning if needed.
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Serve immediately or chill before eating.
- Fridge: Store in a sealed container for up to 24 hours. The texture softens slightly over time, but the flavour holds.
- Avoid freezing – Cucumbers lose their crunch completely when thawed.
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