Viral Cucumber Salad - The Curious Cooks
A crisp bite to match a fresh conversation.
Inspired by our chat with Pim Pattanasuk and Hannah Campbell from Media Circus Creative on The Curious Cooks podcast, this Viral Cucumber Salad captures everything we love about food that’s trending for the right reasons — simple, flavourful, and endlessly versatile.
Cool, crunchy, and full of zing, it’s the kind of recipe that proves good taste never goes out of style. Perfect as a snack, side, or light lunch — this one’s definitely worth the hype.
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Fresh, Fast, Fabulous
Just like episode 6 of The Curious Cooks.
Recipe - Viral Cucumber Salad
| DIETARIES | SERVES | PREP TIME | COOK TIME |
|---|---|---|---|
| GF option | DF | VEG | 2 | 10 MINS | 0 MINS |
INGREDIENTS
2 Lebanese cucumber sliced into rounds (3mm thick)
I’m just going to say “OR TO TASTE” for every ingredient below!
1.5 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp fish sauce
1 tsp sugar
sprinkle msg (optional)
1 clove garlic, minced
1 tsp fresh ginger, minced (highly recommend)
2 spring onions sliced
1 tbsp toasted sesame seeds
¼ cup roasted peanuts, crushed
TO PREPARE
Use a mandolin to directly slice the cucumber into a container or jar that has a tight fitting lid.
Alternatively, use a knife to thinly slice a cucumber and place it in a bowl.
Add remaining ingredients to the container.
Place the lid on the container and shake until the cucumber slices are coated evenly with all the ingredients.
If your cucumbers are in a bowl, simply toss well to coat.
What these ingredients bring to the salad
Lebanese or Telegraph cucumber – Look for a glossy-skinned cucumber, firm to the touch. Both these varieties have tender skin and minimal seeds, perfect for slicing thin and soaking up all the deliciousness.
Soy sauce – A generous splash of naturally brewed soy sauce brings depth and savoury umami to the dressing. It’s the bedrock ingredient that makes everything else sing.
Toasted sesame oil – I looooove toasted sesame oil. Deeply aromatic, rich, and nutty—it wraps everything in gentle warmth. Make sure it’s toasted for that signature golden flavour.
Fish sauce – Just a touch goes a long way. Salty, funky, full of character. It adds an irresistible complexity and lingers on the palate in the loveliest way. If you're new to it, trust the process—this is the quiet star.
Unrefined sugar (or a small pinch of raw honey) – A whisper of sweetness to balance the savoury elements. It brings a beautiful roundness to the dish and keeps you coming back for bite after bite.
A sprinkle of MSG (optional) – While totally optional, a light touch of MSG can bring a gorgeous savoury brightness. Think of it like the secret seasoning in parmesan or tomatoes—it’s naturally occurring and adds that crave-worthy quality.
1–2 garlic cloves, finely grated or crushed – Garlic loves cucumbers. Its pungency softens in the marinade and becomes this mellow, aromatic note that lifts the whole dish.
2 spring onions finely sliced – For a fresh crunch and a hint of sharpness, they bring a little green garden brightness to the mix.
Toasted sesame seeds – Scattered over the top just before serving, these add a gentle crunch and nutty aroma that completes the salad beautifully.
Roasted peanuts - The cucumber can soften quickly and I love crunch so the added roasted peanuts keep things crunchy and they mix well with all the flavours above perfectly.
COOKS NOTES
Pim and Hannah suggested adding chopped coriander & chilli to this salad which is a grand idea as far as I’m concerned.
Serve this salad with steamed rice and grilled chicken for a simple, healthy meal.
Pim Pattanasuk and Hannah Campbell from Media Circus Creative with Tracey Cotterall and I after our chat on The Curious Cooks.