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Cucumber salads have gone from side dish to internet sensation. Scroll through Instagram or any other social media and you’ll find them everywhere, smashed, spiralized, dressed in chili oil, or dipped in yogurt. What makes them so loved is simple – they’re refreshing, endlessly adaptable, and take minutes to make. Whether you want spice, crunch, or creamy coolness, cucumbers are suddenly the star of the plate. Here are three viral cucumber salads, each with its own personality, that are worth bringing straight to your kitchen.


The Chilli cucumber salad with Indian tadka

This is the cucumber salad that started the craze – glossy, spicy, sesame-scented, and as addictive as it looks on video. For a desi twist, it gets a hot tadka poured over at the end, which takes the flavors up several notches.

Ingredients
•1 large cucumber (or 3-4 mini cucumbers)
•1 clove garlic, grated
•1 tbsp chili oil
•1 tsp sesame oil
•1 tbsp rice vinegar
•2 tbsp soy sauce
•1 tbsp sesame seeds, toasted
•1 tsp sugar (optional, to balance heat)
•2 tsp chopped spring onions

For tadka:
•1 tsp mustard seeds
•1 dry red chilli
•1 tbsp oil

Method
1. Thinly slice the cucumber – a mandolin works best for even slices. Place in a mixing bowl.
2. Add garlic, chilli oil, sesame oil, rice vinegar, soy sauce, sesame seeds, sugar, and spring onions. Toss well to coat.
3. In a small pan, heat oil. Add mustard seeds and dry red chilli; let them splutter for 10 seconds. Pour this tadka over the cucumbers.
4. Mix once more and serve immediately for maximum crunch.


Korean-style spicy cucumber salad

In Korean kitchens, this salad is called oi muchim. It’s fiery, crunchy, and designed to be eaten alongside rice and grilled meats – but it works just as well on its own as a snack.

Ingredients
•2 medium cucumbers, halved and sliced into semi-circles
•1 tbsp gochugaru (Korean red chili flakes)
•1 tbsp soy sauce
•1 tbsp rice vinegar
•1 tsp sesame oil
•1 clove garlic, minced
•1 tsp sugar
•1 tbsp sesame seeds, toasted
•1 spring onion, thinly sliced

Method
1. Place sliced cucumbers in a bowl. Lightly salt and let them sit for 5 minutes, then squeeze out excess water.
2. Mix gochugaru, soy sauce, rice vinegar, sesame oil, garlic, and sugar into a dressing.
3. Toss cucumbers with the dressing, then finish with sesame seeds and spring onion.
4. Serve chilled or at room temperature.


Tzatziki-style cucumber salad


Think of this as a salad version of the classic Greek dip. It’s creamy, tangy, and herby, making it perfect for summer meals or as a cooling side to grilled kebabs.

Ingredients
•1 large cucumber, thinly sliced
•¼ cup thick Greek yogurt
•1 clove garlic, minced
•1 tbsp olive oil
•Juice of ½ lemon
•1 tbsp fresh chives, chopped
•1 tbsp fresh mint, chopped
•1 tsp dried oregano
•⅓ cup crumbled feta
•Salt and pepper to taste

Method
1. In a bowl, whisk yogurt, garlic, olive oil, lemon juice, chives, mint, and oregano until smooth.
2. Add cucumber slices and toss gently to coat.
3. Crumble feta over the top, season with salt and pepper, and serve immediately.

Cucumber salads may have started as a social media fad, but they’ve earned their place on everyday menus. Quick to make, refreshing in every bite, and endlessly adaptable – these three prove why the internet can’t stop slicing cucumbers.