️viral cucumber salad ️
✨️viral cucumber salad✨️ is a easy Asian recipe that serves 2. 80 calories per serving. Recipe by Light Asmr on YouTube.
Prep: 15 min | Cook: PT0M | Total: 20 min
Cost: $2.00 total, $1.00 per serving
Ingredients
- 1 large Cucumber (washed, sliced into thin rounds or half‑moons; Persian cucumber works best)
- 1 teaspoon Kosher Salt (to draw out excess moisture)
- 2 tablespoons Soy Sauce (low‑sodium preferred; can substitute tamari for gluten‑free)
- 1 teaspoon Fish Sauce (adds umami depth; optional for vegetarian version)
- 1 tablespoon Rice Wine Vinegar (provides bright acidity)
- 1 teaspoon Toasted Sesame Oil (use toasted variety for nutty flavor)
- 1 teaspoon Chili Oil (adjust to desired heat level)
- ½ teaspoon MSG (enhances umami; optional)
- 1 clove Garlic (minced or grated)
- 1 teaspoon Sugar (balances acidity; can omit for low‑sugar version)
- 2 stalks Green Onion (thinly sliced; both white and green parts)
- 1 teaspoon Toasted Sesame Seeds (for garnish and crunch)
Instructions
Slice the cucumber
Wash the cucumber, trim the ends, and slice it into thin rounds or half‑moons using a mandoline or a sharp knife.
Time: PT5M
Salt and drain
Transfer the sliced cucumber to a colander, sprinkle with kosher salt, toss, and let sit for 10 minutes to draw out excess moisture.
Time: PT10M
Pat dry
Place the cucumber back into the mixing bowl and pat dry with paper towels.
Time: PT2M
Prepare the dressing
In a small bowl whisk together soy sauce, fish sauce, rice wine vinegar, toasted sesame oil, chili oil, MSG, minced garlic, and sugar until the sugar dissolves.
Time: PT3M
Combine cucumber and dressing
Pour the dressing over the sliced cucumber, add the sliced green onions and toasted sesame seeds, and toss gently to coat.
Time: PT2M
Shake to coat
Seal the jar or container and shake vigorously for about 30 seconds until the cucumber is evenly coated.
Time: PT1M
Rest briefly
Let the cucumber sit for 5 minutes to allow the flavors to meld, then give it one final shake before serving.
Time: PT5M
Serve
Transfer the marinated cucumber to a serving bowl and enjoy as a snack, side dish, or topping for rice bowls.
Time: PT0M
Nutrition Facts
- Calories
- 80
- Protein
- 2 g
- Carbohydrates
- 8 g
- Fat
- 4 g
- Fiber
- 1 g
Dietary info: gluten‑free (use tamari), low‑carb, contains fish sauce
Allergens: soy, fish, sesame
Ingredient Substitutions
- Instead of Cucumber: English cucumber, Japanese cucumber
- Instead of Kosher Salt: sea salt
- Instead of Soy Sauce: tamari, coconut aminos
- Instead of Fish Sauce: soy sauce (extra), mushroom soy sauce
- Instead of Rice Wine Vinegar: apple cider vinegar, white wine vinegar
- Instead of Toasted Sesame Oil: regular sesame oil, peanut oil (different flavor)
- Instead of Chili Oil: sriracha, red pepper flakes with oil
- Instead of MSG: nutritional yeast, extra pinch of salt
- Instead of Garlic: garlic powder (¼ tsp), shallot
- Instead of Sugar: honey (½ tsp), maple syrup (½ tsp)
- Instead of Green Onion: chives, scallions
- Instead of Toasted Sesame Seeds: crushed peanuts, pumpkin seeds
Equipment Needed
- Mandoline or Sharp Knife
- Colander
- Large Mixing Bowl
- Measuring Spoons
- Jar with Lid or Plastic Container
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Salting and draining the cucumber to remove excess moisture.
- Shaking the jar vigorously to ensure even coating of the dressing.
Chef Tips from the Video
- Use Persian or English cucumbers for extra crunch and fewer seeds.
- Toast sesame seeds in a dry skillet for 2‑3 minutes until golden for deeper flavor.
- For a vegan version, omit fish sauce and replace with an extra teaspoon of soy sauce or mushroom soy sauce.
Troubleshooting
Cucumber becomes watery after marinating.
Make sure to salt and drain the cucumber for the full 10 minutes and pat it dry before adding the dressing.
Dressing is too salty.
Rinse the salted cucumber briefly under cold water, pat dry, and add a splash of extra rice wine vinegar or a pinch of sugar to balance.
Flavor is bland.
Adjust by adding a little more soy sauce, a dash more chili oil, or an extra minced garlic clove.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become mushy.
Room temperature: Can sit at room temperature for up to 1 hour after preparation.
Make-Ahead Tips
- The cucumber can be prepared up to 24 hours in advance; keep it refrigerated and give it a quick shake before serving.
- If you prefer a softer texture, let the cucumber marinate for at least 30 minutes.
Frequently Asked Questions
What is the cultural significance and history of marinated cucumber in Asian cuisine?
Cucumber pickles, known as "sunomono" in Japan and "oi som" in Korea, have been enjoyed for centuries as a refreshing side that balances richer dishes. The simple combination of vinegar, soy, and sesame reflects the East Asian love for bright, umami‑forward flavors.
What are the traditional regional variations of cucumber salad in Asian cuisine?
In Japan, cucumber is often dressed with rice vinegar, sugar, and a dash of soy for a sweet‑sour taste. Korean versions add gochugaru (red pepper flakes) and sesame oil, while Chinese styles may include garlic, chili oil, and toasted sesame seeds, similar to this recipe.
How is marinated cucumber traditionally served in Japan and Korea?
In Japan, it is served as a chilled side dish (sunomono) alongside sushi or tempura. In Korea, it appears as a banchan (small side) called "oi muchim," often eaten with rice and grilled meats.
What occasions or celebrations feature cucumber salads in Asian cultures?
Cucumber salads are common at family meals, summer barbecues, and festive gatherings because they are quick to prepare and provide a cooling contrast to hot, spicy dishes. They also appear in traditional New Year feasts in Korea for their symbolic freshness.
What makes this marinated cucumber special compared to other Asian cucumber dishes?
This version combines the umami of soy and fish sauce with the heat of chili oil and the crunch of toasted sesame seeds, creating a balanced sweet‑sour‑spicy profile that stays crisp thanks of the salting step.
What are the authentic traditional ingredients for Asian marinated cucumber versus acceptable substitutes?
Authentic ingredients include rice wine vinegar, soy sauce, sesame oil, garlic, and optionally fish sauce. Substitutes can be apple cider vinegar for rice vinegar, tamari for soy sauce (gluten‑free), and mushroom soy sauce instead of fish sauce for a vegetarian version.
What other Asian dishes pair well with this marinated cucumber?
It pairs beautifully with grilled teriyaki chicken, Korean BBQ (bulgogi), sushi rolls, rice bowls, and even as a topping for bibimbap or ramen.
What are the most common mistakes to avoid when making marinated cucumber?
Common errors include skipping the salting step, which leads to soggy cucumbers, over‑shaking the jar which can bruise the slices, and using too much soy sauce, making the dish overly salty. Follow the timing and shake gently for best results.
Why does this recipe use MSG and how does it differ from adding extra salt?
MSG enhances the umami perception without increasing sodium as much as salt does. It rounds out the flavor profile, making the cucumber taste richer while keeping the overall salt level balanced.
Can I make this marinated cucumber ahead of time and how should I store it?
Yes, you can prepare it up to 24 hours in advance. Store it in an airtight container in the refrigerator; give it a quick shake before serving to redistribute the dressing.
What does the YouTube channel Light Asmr specialize in?
The YouTube channel Light Asmr focuses on soothing, ASMR‑style cooking videos that emphasize quiet preparation, close‑up visuals, and simple, comforting recipes often featuring quick snacks and everyday meals.
Last updated: August 30, 2026
