Viral cucumber recipe🥒

Ingredients

• 2 pieces Mini Cucumbers (washed, sliced thinly into half‑moons)
• 2 tablespoons Soy Sauce (light soy sauce)
• 1 tablespoon Fish Sauce (Thai style fish sauce)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 0.5 teaspoon MSG (optional umami enhancer)
• 1 tablespoon Rice Wine Vinegar (adds bright acidity)
• 1 clove Garlic (grated)
• 1 teaspoon Granulated Sugar (balances acidity)
• 1 teaspoon Chili Oil (adjust to heat preference)
• 2 stalks Green Onion (thinly sliced, white and green parts)
• 1 teaspoon Sesame Seeds (toasted)

Instructions

1. Slice Cucumbers

   Wash the mini cucumbers and slice them thinly into half‑moon pieces about ¼‑inch thick.

   Time: PT5M

2. Prepare Aromatics

   Grate the garlic clove and thinly slice the green onion (both white and green parts).

   Time: PT3M

3. Make Dressing

   In the mixing bowl combine soy sauce, fish sauce, sesame oil, MSG, rice wine vinegar, sugar, and chili oil. Stir until sugar and MSG dissolve.

   Time: PT3M

4. Combine Cucumbers and Dressing

   Add the sliced cucumbers and green onion to the bowl. Toss gently until all pieces are evenly coated.

   Time: PT2M

5. Finish and Rest

   Sprinkle toasted sesame seeds over the salad, give one final toss, and let the salad rest for 5 minutes to allow flavors to meld.

   Time: PT5M

6. Serve

   Transfer the salad to a serving dish and enjoy immediately or keep refrigerated for up to 2 days.

   Time: PT0M

Nutrition Facts

Calories

80

Protein

2g

Carbohydrates

6g

Fat

5g

Fiber

1g