Viral Mandoline Cucumber Salad
This viral mandoline cucumber salad is crunchy, garlicky, and seriously addictive. A whole English cucumber is sliced paper-thin straight into a deli container, then shaken with soy sauce, toasted sesame oil, fish sauce, sugar, MSG, garlic, green onions, and sesame seeds. Eat it right away for maximum crunch, or chill it for a quick-pickle texture.
Equipment
- Mandoline slicer with hand guard
- Quart (32-ounce) deli container with tight lid
- Fine grater or microplane
Ingredients
For the base
- 1 whole English (seedless) cucumber cold, thinly sliced
For the dressing
- 1.5 tbsp soy sauce
- 1 tbsp toasted sesame oil toasted, not plain
- 1 tsp fish sauce
- 1 tsp sugar
- 1 sprinkle MSG
- 1 clove garlic grated
For the finish
- 2 green onions sliced
- 1 tbsp toasted sesame seeds
Instructions
- Set the mandoline over a quart deli container and, using the hand guard, slice the whole cucumber paper-thin straight into the container. No mandoline? Slice as thinly as you can with a sharp knife and use a bowl.
- Add the soy sauce, toasted sesame oil, fish sauce, sugar, MSG, grated garlic, sliced green onions, and sesame seeds.
- Snap the lid on tight and shake hard until every slice is glossy and coated. If you're using a bowl, toss well with tongs or clean hands.
- Eat right away for maximum crunch, or refrigerate for 1 to 2 hours for a softer, quick-pickle texture.
Notes
Use toasted sesame oil, because plain sesame oil makes the salad taste flat. Grate the garlic finely so it blends into the dressing.
If it's too salty, add more cucumber slices and a pinch of sugar. If it turns watery, drain off the liquid before serving.
Keep it in an airtight container in the fridge for up to 2 days. Don't freeze it or reheat it.