3 Easy Cucumber Salads

Ingredients

• 3 large Cucumber (Thinly sliced rounds for viral salad; thicker rounds for Korean salad; quarter‑triangles for cookbook salad)
• 1.5 medium Red Onion (Half used in viral salad, half in cookbook salad; sliced into half‑moon pieces)
• 4 g Fresh Dill (Roughly chopped for viral and cookbook salads)
• 2 tsp Capers (Rinsed and roughly chopped; optional crispy version in oil)
• 2 tbsp Cream Cheese (Softened; coats cucumber and onion)
• 80 g Smoked Salmon (Torn into bite‑size pieces)
• to taste Salt (Add sparingly; smoked salmon is already salty)
• to taste Black Pepper (Freshly cracked)
• optional, 1/8 tsp Monosodium Glutamate (MSG) (Flavor enhancer; optional for viral salad)
• 2 stalks Spring Onions (Roots and green tops sliced thin for Korean salad)
• 2 g Fresh Cilantro (Roughly chopped for Korean salad)
• 2 tbsp Light Soy Sauce (Low‑sodium preferred)
• 2.5 tbsp Rice Wine Vinegar (For Korean dressing)
• 2 tbsp Toasted Sesame Oil (Adds nutty flavor to Korean salad)
• 1.5 tbsp Gochugaru (Korean Chili Flakes) (Mild, made from chili skins)
• 2 tbsp Sesame Seeds (Toasted or raw, optional)
• 2 tsp Honey (Balances acidity in Korean dressing)
• to taste White Pepper (Optional, for Korean salad)
• 250 g Cherry Tomatoes (Halved; can use grape or regular tomatoes)
• 2 g Fresh Parsley (Torn by hand for cookbook salad)
• 2 g Fresh Mint (Torn by hand for cookbook salad)
• 2 tbsp Red Wine Vinegar (Base of vinaigrette for cookbook salad)
• 1.5 tsp Onion Powder (Adds depth to vinaigrette)
• 1 clove Garlic Clove (Mincing with a micro‑plane)
• 0.25 cup Extra Virgin Olive Oil (Emulsified into vinaigrette)
• to taste Sea Salt Flakes (Finishing salt for cookbook salad)
• 10 cracks Cracked Black Pepper (Finishing pepper for cookbook salad)

Instructions

1. Slice cucumber for viral salad

   Trim the ends of one large cucumber and slice it into thin rounds (about 2‑3 mm). Use a mandolin for uniformity or a sharp knife.

   Time: PT5M

2. Prepare red onion for viral salad

   Halve a medium red onion, slice it into thin half‑moon pieces, and set aside.

   Time: PT3M

3. Chop dill and capers

   Roughly chop 2 g fresh dill, then rinse 2 tsp capers under cold water and roughly chop them.

   Time: PT4M

4. Combine viral salad ingredients

   In a mixing bowl combine cucumber rounds, onion slices, dill, capers, 2 tbsp softened cream cheese, and 80 g torn smoked salmon. Season with a pinch of salt and cracked black pepper. Mix until the cream cheese coats everything.

   Time: PT5M

5. Optional MSG boost

   If desired, sprinkle 1/8 tsp MSG, mix briefly, and taste again.

   Time: PT1M

6. Slice cucumber for Korean salad

   Using the second large cucumber, cut it into rounds about 1.5 cm thick.

   Time: PT5M

7. Prepare spring onions and cilantro

   Thinly slice both stalks of spring onion (including roots) and roughly chop 2 g cilantro.

   Time: PT4M

8. Make Korean dressing

   In a small bowl whisk together 2 tbsp light soy sauce, 2.5 tbsp rice wine vinegar, 2 tbsp toasted sesame oil, 1.5 tbsp gochugaru, 2 tbsp sesame seeds (toasted if desired), 2 tsp honey, and a pinch of white or black pepper.

   Time: PT4M

9. Toss Korean cucumber salad

   Add the cucumber rounds, sliced spring onions, and cilantro to a bowl. Pour the dressing over and toss to coat evenly.

   Time: PT3M

10. Slice cucumber for cookbook salad

    Take the third cucumber, cut it lengthwise in half, then each half into quarters. Slice each quarter into 2 cm thick diagonal triangles.

    Time: PT5M

11. Prep tomatoes and onion

    Halve 250 g cherry tomatoes and slice the remaining half of a red onion into thin half‑moon pieces.

    Time: PT5M

12. Tear fresh herbs

    Take 2 g each of dill, parsley, and mint and tear them by hand into bite‑size pieces.

    Time: PT2M

13. Make vinaigrette

    In a separate bowl combine 2 tbsp red wine vinegar, 1.5 tsp onion powder, and one minced garlic clove. Whisk, then slowly drizzle in 0.25 cup extra virgin olive oil while whisking vigorously to emulsify.

    Time: PT4M

14. Assemble cookbook cucumber salad

    In a large bowl combine the cucumber triangles, halved tomatoes, sliced onion, and torn herbs. Pour the vinaigrette over, add sea salt flakes and cracked black pepper, then toss gently until everything is evenly coated.

    Time: PT3M

15. Final plating

    Portion each salad into individual serving bowls or small plastic containers. Garnish viral salad with an extra dill sprig if desired.

    Time: PT2M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cucumber: Zucchini
• Instead of Red Onion: Sweet onion, Shallots
• Instead of Fresh Dill: Fresh tarragon
• Instead of Capers: Green olives, finely chopped
• Instead of Cream Cheese: Greek yogurt, Mascarpone
• Instead of Smoked Salmon: Gravlax, Smoked trout
• Instead of Salt: Sea salt flakes
• Instead of Black Pepper: White pepper
• Instead of Monosodium Glutamate (MSG): Umami seasoning
• Instead of Spring Onions: Leeks, Chives
• Instead of Fresh Cilantro: Thai basil
• Instead of Light Soy Sauce: Tamari
• Instead of Rice Wine Vinegar: Apple cider vinegar
• Instead of Toasted Sesame Oil: Regular sesame oil
• Instead of Gochugaru (Korean Chili Flakes): Paprika, Mild chili powder
• Instead of Sesame Seeds: Pumpkin seeds
• Instead of Honey: Maple syrup
• Instead of White Pepper: Black pepper
• Instead of Cherry Tomatoes: Roma tomatoes, diced
• Instead of Fresh Parsley: Cilantro
• Instead of Fresh Mint: Basil
• Instead of Red Wine Vinegar: Sherry vinegar
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Clove: Garlic powder, 1/4 tsp
• Instead of Extra Virgin Olive Oil: Avocado oil
• Instead of Sea Salt Flakes: Kosher salt
• Instead of Cracked Black Pepper: White pepper

Equipment Needed

• Chef's Knife
• Mandolin (optional)
• Cutting Board
• Mixing Bowl
• Small Bowl
• Measuring Spoons
• Measuring Cups
• Whisk
• Large Spoon or Spatula
• Serving Plate or Small Plastic Containers (optional)
• Micro‑plane Grater (optional)

Critical Steps — Do Not Skip

• Uniformly slicing the cucumber for each salad (step 1, 6, 10).
• Coating the viral salad ingredients with cream cheese so the dressing adheres (step 4).
• Balancing the Korean dressing without over‑salting (step 8).
• Emulsifying the vinaigrette for the cookbook salad (step 13).

Chef Tips from the Video

• A mandolin gives the most uniform cucumber slices for the viral salad, but a sharp knife works fine if you take your time.
• Chill the mixing bowl for the viral salad; a cold bowl helps the cream cheese stay firm.
• Toast sesame seeds in a dry skillet over medium‑low heat for 2‑3 minutes until golden for extra nuttiness.
• Use a micro‑plane to grate garlic for the vinaigrette; it distributes flavor evenly.

Troubleshooting

Storage

Refrigerator: Store each salad in an airtight container for up to 3 days.

Freezer: Not recommended; texture will degrade.

Room temperature: Best served within 2 hours of preparation.

Make-Ahead Tips

• Slice all cucumbers and store them in a bowl of ice water to keep them crisp.
• Prepare the Korean dressing and vinaigrette up to 24 hours ahead; keep refrigerated.
• Keep herbs whole and add them just before serving to preserve freshness.

Frequently Asked Questions