Soups & Salads · East Asian

Logan Cucumber Salad

Name: Logan Cucumber Salad
Total time: 10 min
Yield: 2
Ingredients: 1 unit English cucumber (very thinly sliced); 1 ½ tbsp soy sauce; 1 tbsp rice vinegar; 2 tsp sesame oil; 1 tsp sugar; 1 clove garlic (finely grated); 2 unit scallion (thinly sliced); 2 tsp sesame seeds

8 ingredients · 10 minutes · 2 servings

Cook Now

VegetarianVeganPescatarianNo porkNo alcohol

Contains: gluten, sesame, soy

Ingredients

Servings:

1 unit	English cucumber (very thinly sliced)
1 ½ tbsp	soy sauce
1 tbsp	rice vinegar
2 tsp	sesame oil
1 tsp	sugar
1 clove	garlic (finely grated)
2 unit	scallion (thinly sliced)
2 tsp	sesame seeds
¼ tsp	red chile flakesoptional

Method

slice4 min
cucumber sliced paper-thin and uniformly, preferably with a mandoline
Uniform thin slices are what make the one-minute dressing method work: every piece receives seasoning at nearly the same rate. Thick or uneven rounds need longer marination and lose the immediate crunchy character.
mix2 min
soy, vinegar, sesame oil, sugar and garlic combined in a roomy lidded container
Dissolve the sugar into the salty-acidic liquids before adding the cucumber. The dressing is intentionally concentrated because cucumber releases water as soon as salt reaches it.
mix1 min
container sealed and shaken vigorously until every slice is glossy
Add cucumber, scallion, sesame and optional chile, seal, and shake hard. The moving slices repeatedly redistribute a small amount of dressing, coating more evenly than gentle stirring without requiring a large pool of liquid.
rest3 min
served immediately for crunch or rested only briefly
Taste after a short rest and serve while crisp. Long holding draws more water from the cucumber and dilutes the dressing; this viral format is strongest as a fast salad, not an overnight pickle.