I’ve been making this cucumber salad on repeat ever since my friend Logan shared the recipe with me, and I’m honestly obsessed. It’s the perfect balance of savory, tangy, and just a little spicy, with crisp cucumber rounds coated in a killer sauce made with soy sauce, sesame oil, and a touch of chili oil. Seriously, once you try this addictive side dish, you’ll understand why I can’t stop making it!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 60-90
- Protein: 2-3 g
- Fat: 2-3 g
- Carbohydrates: 8-12 g
Ingredients
- 1 large cucumber (thinly sliced into 1/8-inch rounds)
- 2 scallions (finely chopped for even distribution)
- 2 garlic cloves (minced)
- 1 1/2 tbsp soy sauce (Kikkoman Less Sodium)
- 1 tsp fish sauce (Red Boat)
- 3/4 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp msg
- 1 1/2 tsp sesame seeds
- 1 tsp chili oil or red pepper flakes
- 1 tbsp rice vinegar
Step 1: Prepare the Mise en Place
- 1 large cucumber, thinly sliced
- 2 scallions, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tbsp soy sauce
- 1 tsp fish sauce
- 3/4 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp MSG
- 1 1/2 tsp sesame seeds
- 1 tsp chili oil or red pepper flakes
- 1 tbsp rice vinegar
Thinly slice the cucumber into 1/8-inch rounds and place in a clean jar or bowl.
Finely chop the scallions and mince the garlic cloves, keeping them separate.
Measure out the soy sauce, fish sauce, sesame oil, sugar, MSG, rice vinegar, sesame seeds, and chili oil.
Having everything prepped and measured ensures the flavors will distribute evenly and the salad comes together quickly.
Step 2: Build the Dressing and Combine
- sliced cucumber from Step 1
- 2 scallions, finely chopped
- 2 garlic cloves, minced
- 1 1/2 tbsp soy sauce
- 1 tsp fish sauce
- 3/4 tsp sesame oil
- 1 tsp sugar
- 1/4 tsp MSG
- 1 1/2 tsp sesame seeds
- 1 tbsp rice vinegar
Add the scallions, minced garlic, soy sauce, fish sauce, sesame oil, sugar, MSG, rice vinegar, and sesame seeds directly to the jar with the cucumber.
I like to add the garlic and fish sauce first—they're potent ingredients that coat the cucumber quickly and develop flavor.
Close the jar tightly and shake vigorously for 30 seconds to distribute the dressing evenly and begin marinating the cucumber.
Step 3: Finish and Serve
- dressed cucumber salad from Step 2
- 1 tsp chili oil or red pepper flakes
Add the chili oil or red pepper flakes and shake once more to incorporate.
Pour the salad into a serving bowl or plate, making sure to drizzle all the dressing over the cucumber.
I find that letting it sit for just 2-3 minutes before serving allows the cucumber to soften slightly while staying crisp, and the flavors meld beautifully.
Easy Logan's Cucumber Salad
Ingredients
Method
- Thinly slice the cucumber into 1/8-inch rounds and place in a clean jar or bowl. Finely chop the scallions and mince the garlic cloves, keeping them separate. Measure out the soy sauce, fish sauce, sesame oil, sugar, MSG, rice vinegar, sesame seeds, and chili oil. Having everything prepped and measured ensures the flavors will distribute evenly and the salad comes together quickly.
- Add the scallions, minced garlic, soy sauce, fish sauce, sesame oil, sugar, MSG, rice vinegar, and sesame seeds directly to the jar with the cucumber. I like to add the garlic and fish sauce first—they're potent ingredients that coat the cucumber quickly and develop flavor. Close the jar tightly and shake vigorously for 30 seconds to distribute the dressing evenly and begin marinating the cucumber.
- Add the chili oil or red pepper flakes and shake once more to incorporate. Pour the salad into a serving bowl or plate, making sure to drizzle all the dressing over the cucumber. I find that letting it sit for just 2-3 minutes before serving allows the cucumber to soften slightly while staying crisp, and the flavors meld beautifully.