Making the Viral TikTok Cucumber Salad (It’s So Easy!)

If you’ve spent any time scrolling through TikTok recently, chances are you’ve come across Logan Moffitt’s viral cucumber salad series. He’s been dubbed the “cucumber guy” for a reason, with some of his videos racking up millions of views. Whether it’s a creamy cucumber salad with mayo or ranch dressing or a simple one with soy sauce, his signature deli container shake-and-serve method has inspired countless recreations.

It’s easy to see why this creamy cucumber salad has blown up. Not only is it simple to prepare, but it’s also versatile, flavorful, and light—perfect for those of us who want a quick, refreshing dish that can last in the fridge for days. Plus, with minimal prep, it’s hard to say no to a dish that packs this much flavor with so little effort. After seeing this salad take off, I decided to try my hand at my own version. It’s an ideal addition to meal prep since it lasts for about 3-4 days, making it a go-to side dish for busy weeknights when you need something fast and fresh.

Why This Cucumber Salad Went Viral

It’s surprising that such a simple dish like cucumber salad went viral, but I understood the hype once I tried it myself. For one, it checks off a lot of boxes: minimal prep, bold flavors, and plenty of room for customization. With just a few ingredients tossed into a container and a vigorous shake, it’s a no-nonsense approach to making something that looks and tastes great.

But what makes it so special? Logan’s recipe feels accessible to anyone, regardless of cooking skills. You don’t need fancy equipment or gourmet ingredients—just a cucumber, a vegetable slicer, a few pantry staples, and a deli container or mason jar. The magic happens when you give it that signature shake. While some skeptics question whether the vigorous shaking really mixes everything up as seamlessly as it seems, the results speak for themselves.

Another reason for its popularity is how adaptable it is. Want it spicy? Add some chili oil or red pepper flakes. Prefer a bit of crunch? Throw in some toasted nuts. The options are endless, making it easy to tailor this salad to suit your taste buds and pantry supplies.

Adding My Own Twist

While I love Logan’s minimalist approach, I like to tweak it just a bit to suit my preferences. For me, the key to a good creamy cucumber salad is balance. You want that fresh crunch from the cucumbers, a hit of tanginess from the vinegar, and just enough creaminess from the mayo to pull it all together. And of course, I like to throw in a little spice.

In my take, I stick to the essence of the original recipe but add a few subtle upgrades. For one, I incorporate a splash of lemon juice for extra brightness and a hint of sweetness from agave or honey to balance out the saltiness of the soy sauce. I also like to add chili oil for some heat, but if you’re spice-averse, feel free to dial it down or leave it out altogether. And while Kewpie mayo gives the salad a distinctly Japanese twist, regular mayo works just as well in a pinch.

One of the best parts about this cucumber salad is its versatility. It can be anything you need it to be—a quick side for dinner, a light lunch, or a snack to enjoy throughout the day. I love making a batch for meal prep because it holds up beautifully in the fridge for a few days. The cucumbers absorb more of the dressing over time, making the flavors even more vibrant as they sit. The texture stays crisp but takes on just the right amount of softness from marinating.

This salad is also easy to adjust depending on what you’re in the mood for. If you want a heartier dish, toss in some canned tuna or shredded chicken. Need more crunch? Toasted almonds or peanuts work wonders. Or, if you’re a fan of fresh herbs, try adding dill, cilantro, or mint for an extra layer of flavor. The beauty of this salad is that it can evolve based on what you have on hand.

How to Make the Creamy Cucumber Salad

The genius of this salad is how a few basic ingredients come together to create something surprisingly flavorful. Here’s a rundown of what I like to use:

• Cucumbers: Use one large cucumber or a few smaller ones. The mandoline makes quick work of slicing them thinly, but a sharp knife works just as well.
• Onion: Totally optionally but I think it adds a lot.
• Soy Sauce: Adds that essential umami flavor.
• Vinegar: Rice wine vinegar is my top choice, but you can substitute with whatever you have on hand.
• Mayonnaise: Kewpie mayo is ideal, but feel free to use any type you like.
• Lemon Juice: A splash of citrus brightens everything up.
• Chili Oil: For a little heat, but you can adjust the amount based on your spice tolerance.
• Sweetener: Honey, agave, or even maple syrup works to balance out the salty and tangy elements.
• Seasonings: A pinch of salt and pepper rounds out the flavor.

Once you’ve gathered your ingredients, the process couldn’t be simpler. Place everything in a quart-sized container or jar, secure the lid, and give it a good shake. I usually let the salad sit in the fridge for at least 30 minutes to let the flavors develop, but it’s perfectly fine to serve immediately if you’re in a hurry. If you have a bit of time, though, letting it marinate allows the cucumbers to soften slightly while still retaining their crunch.

For an extra pop of flavor, I sometimes toss in fresh herbs like cilantro or dill right before serving. If you want a little extra heat, you can also drizzle some sriracha or sprinkle red pepper flakes on top.

Ingredients

• 1 large cucumber (or 3 smaller ones)
• 1/4 of a medium onion (optional)
• 1 tbsp soy sauce
• 1/2 tbsp vinegar (rice wine vinegar preferred, but any will do)
• 1 tbsp mayonnaise (Kewpie recommended, but any mayo works)
• Splash of lemon juice (optional, for extra zest)
• 1/2 tsp chili oil (adjust based on your heat preference)
• 1/2 tsp sweetener (agave, honey, or maple syrup)
• Pinch of salt and pepper

Instructions

1. Prepare the cucumber: Slice your cucumber using a mandoline or sharp knife to your desired thickness. If you’re adding onions, prep those as well with a similar thickness.
2. Combine ingredients: In a 1-quart lidded container or mason jar, add the sliced cucumbers, onions, soy sauce, vinegar, mayonnaise, lemon juice, chili oil, sweetener, salt, and pepper.
3. Shake it up: Secure the lid tightly and shake the container vigorously for about 1 minute, ensuring the cucumbers are well-coated in the mixture.
4. Marinate (optional): For best results, let the salad marinate in the fridge for at least 30 minutes or up to a few hours. This helps the cucumbers absorb the flavors.
5. Serve and enjoy: Serve the salad immediately for a crunchier texture, or let it sit longer for deeper flavor infusion. Optional: Top with fresh herbs, toasted nuts, or additional chili oil for extra flair.

Final Thoughts

This viral cucumber salad is more than just a passing trend—it’s a genuinely useful, delicious recipe that fits into just about any meal plan. Whether you’re looking for a quick side dish, a healthy snack, or a light lunch, this salad delivers. Plus, it’s endlessly customizable, so feel free to experiment with different flavors and ingredients until you find your perfect version.