This viral cucumber salad jar is a refreshing, crunchy delight that’s taking social media by storm — and for good reason! Inspired by a trending recipe, my peanut butter version adds a rich, nutty twist to the classic. With just a handful of simple ingredients, this salad is incredibly easy to make, packed with flavour, and perfect for a quick healthy snack or side dish. The creamy peanut butter sauce perfectly balances the crisp cucumber and sesame seeds, making this one of the tastiest cucumber salads you’ll ever try. Whether you eat it straight from the jar or on a plate, it’s an addictive, hydrating, and light dish that will keep you coming back for more. A must-try recipe for anyone looking to enjoy a delicious, trendy salad with minimal effort and maximum flavour! And yes, you’ll eat the entire cucumber!

What is the Viral Cucumber Salad Trend?

viral cucumber salad trend started gaining massive attention on social media platforms like TikTok and Instagram, thanks to its simple yet addictive flavour and easy preparation. The basic idea is to slice cucumbers very thinly, then toss them in a tangy, sweet, and savory dressing that usually combines soy sauce, vinegar, sugar or honey, and sometimes garlic or chili flakes. People love how refreshing, crunchy, and flavour-packed this salad is, making it a perfect quick snack or side dish, especially during warmer months.

What makes this trend so popular is how easy it is to make with pantry staples, plus the satisfying mix of textures and bold umami flavours. Many creators are putting their own spin on the recipe, adding ingredients like sesame seeds, chili oil, or, in my case, a creamy peanut butter sauce to elevate the flavour and richness. It’s a fantastic example of a simple dish going viral because it’s delicious, visually appealing, and super easy to share — all the things we love in a viral food trend!

Tips

Use a mandolin slicer for ultra-thin, even cucumber slices — it helps the sauce coat every piece perfectly.
Shake the jar well after adding the sauce to ensure the peanut butter blends smoothly with the soy and other liquids.
For a thinner dressing: If you find the sauce too thick, add a tiny splash of water or more lime juice to loosen it up.
Let the salad sit for 5–10 minutes if you prefer softer cucumber with more flavour absorbed, but it’s also great eaten immediately.
For a lower salt content: Use light soy sauce to keep the recipe lower in salt but still flavourful.
Toasting the sesame seeds briefly enhances their nutty aroma and adds a nice crunch.

Swaps

Cucumber: Use zucchini or peeled cucumber if you prefer a milder taste or different texture.
Peanut butter: Swap with almond butter, tahini, or sunflower seed butter for a nut-free version.
Light soy sauce: Use tamari or coconut aminos for a gluten-free option.
Maple syrup: Substitute with honey or agave nectar depending on your preference.
Sesame oil: Use toasted walnut oil or omit if unavailable; the flavour will be milder but still tasty.
Rice vinegar: Apple cider vinegar or white wine vinegar can work as alternatives.

Storage

Fridge: Store in a sealed jar or airtight container for up to 2 days. The cucumber will soften over time, and the flavours will intensify — perfect if you prefer it more marinated.
Freezer: Not recommended due to the high water content of cucumber, which will become watery and mushy after freezing.

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