Simple TikTok Cucumber Salad

Social media has completely changed how I discover new recipes. I used to flip through cookbooks or ask my mom for ideas. Now I’m scrolling through TikTok at 10 PM, suddenly craving something I’ve never even heard of before.

That’s exactly what happened with this cucumber salad. One video popped up on my feed, and within hours I saw it everywhere. The comments were filled with people saying they made it three times in one week. When something gets that much buzz, I have to try it myself.

The best part? It takes maybe five minutes to throw together. You probably have most of the ingredients sitting in your pantry right now. I made it for a family barbecue last weekend, and my kids actually asked for seconds. When kids willingly eat vegetables, you know you’ve found something special.

What Kind of Cucumbers Should I Use?

Mini cucumbers are perfect for this salad because they’re crisp, have fewer seeds, and their thin skin doesn’t need peeling. If you can’t find mini cucumbers, regular cucumbers work just fine – you’ll want to use about 2-3 medium ones to get the same amount. English cucumbers are another great option since they’re less watery and have a nice crunch that holds up well with the dressing. Whatever type you choose, make sure they’re firm and fresh for the best texture, and give them a good wash before slicing.

Options for Substitutions

This simple cucumber salad is pretty forgiving when it comes to swaps:

• Mini cucumbers: Regular cucumbers work perfectly fine – just peel and seed them first since they tend to be more watery. English cucumbers are another great option and don’t need peeling or seeding.
• Rice vinegar: White vinegar or apple cider vinegar can step in here. Start with 2 tablespoons instead of 3 since they’re a bit stronger than rice vinegar.
• Chili oil: No chili oil? Try a pinch of red pepper flakes mixed with a bit of regular oil, or use sriracha for heat plus sweetness. You can also skip it entirely for a mild version.
• Sesame oil: While sesame oil gives that nutty flavor, you can use a neutral oil like vegetable oil if needed. The taste will be different but still good.
• Soy sauce: Tamari works as a gluten-free swap, or try coconut aminos for a soy-free option. Both will give you that salty, umami taste.
• Green onions: Regular onions work too – just use about 2 tablespoons of finely diced white or yellow onion, or try chives for a milder onion flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this cucumber salad is skipping the salting step, which draws out excess water and prevents your salad from becoming a watery mess – make sure to let the salted cucumbers sit for at least 15 minutes, then pat them completely dry with paper towels.

Another common error is adding too much chili oil at once, so start with just 1 teaspoon and taste before adding more, since different brands vary wildly in heat level.

Don’t forget to balance your flavors by tasting as you go – if it’s too salty, add a bit more sugar; if it’s too sweet, add more rice vinegar; and if it lacks punch, a squeeze of fresh lime juice can brighten everything up.

For the best texture and flavor, serve this salad within 2 hours of making it, as cucumbers will continue to release water and dilute the dressing over time.

What to Serve With Cucumber Salad?

This refreshing cucumber salad is perfect as a side dish with grilled meats like teriyaki chicken, Korean BBQ, or even simple grilled salmon. The cool, crunchy texture and tangy flavors make it an ideal companion to rich, savory dishes that need a fresh contrast. I love serving it alongside fried rice, lo mein noodles, or even with tacos for a fun fusion twist. It’s also great as part of a larger spread with dumplings, spring rolls, or other Asian-inspired appetizers when you’re having friends over.

Storage Instructions

Refrigerate: This cucumber salad tastes best when eaten fresh, but you can keep leftovers in the fridge for up to 2 days in a covered container. The cucumbers will release more water as they sit, so give it a good stir before serving and maybe drain off any excess liquid.

Make Ahead: You can prep the dressing ahead of time and store it separately in the fridge for up to a week. Just slice your cucumbers fresh when you’re ready to eat and toss everything together. This way you get that perfect crisp texture every time!

Best Served: For the crunchiest results, serve this salad within a few hours of making it. The longer it sits, the more the salt will draw out moisture from the cucumbers, making them softer. If you like a more pickled flavor though, letting it marinate for 30 minutes before eating is perfect.

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: 120-160
• Protein: 2-3 g
• Fat: 6-10 g
• Carbohydrates: 18-22 g

Ingredients

For the cucumbers:

• 5 mini cucumbers (or 2 to 3 regular cucumbers, about 4 cups sliced)
• 1 tsp salt

For the marinade:

• 1.5 tsp soy sauce
• 1 tsp minced garlic
• 3 tbsp rice vinegar
• 2 to 3 tsp chili oil (adjust to taste)
• 3 tsp sugar
• 1 tsp sesame oil

For serving (optional):

• 2 tsp sesame seeds
• 3 tbsp diced green onions

Step 1: Prepare the Cucumbers

• 5 mini cucumbers (or 2 to 3 regular cucumbers, about 4 cups sliced)
• 1 tsp salt

Wash the mini cucumbers.

If you’d like spiral shapes, use a spiralizer; otherwise, slice the cucumbers thinly with a sharp knife.

Place the sliced cucumbers in a bowl, sprinkle with salt, and toss to coat evenly.

Let the cucumbers sit for 8-12 minutes to draw out excess moisture.

Step 2: Rinse and Dry the Cucumbers

• salted cucumbers from Step 1

After the cucumbers have sat with the salt, rinse them thoroughly with water to remove the excess salt.

Lay the cucumbers out on paper towels and gently pat them dry to absorb extra moisture.

This helps keep the salad from becoming watery.

Step 3: Make the Dressing

• 1 tsp minced garlic
• 3 tsp sugar
• 2 tsp sesame seeds
• 3 tbsp diced green onions
• 3 tbsp rice vinegar
• 1.5 tsp soy sauce
• 2 to 3 tsp chili oil (adjust to taste)
• 1 tsp sesame oil

In a small bowl, mix together the minced garlic, sugar, sesame seeds, and diced green onions.

Add rice vinegar, soy sauce, chili oil (adjusting to your spice preference), and sesame oil.

Stir everything together to combine well.

I like to taste the dressing at this point and adjust the chili oil or sugar if needed for balance.

Step 4: Dress and Serve the Salad

• rinsed and dried cucumbers from Step 2
• dressing from Step 3

Place the dried cucumber slices in a clean bowl.

Pour the prepared dressing over the cucumbers and toss well to coat evenly.

Transfer to a serving plate.

Top with a sprinkle of extra sesame seeds and diced green onions, if desired, for garnish.

Serve immediately for the freshest flavor.