You’ve seen him. Unless you’ve been living under a literal rock for the last year, you’ve seen a tall guy with a mandoline slicer hovering over a plastic deli container. He shakes it. He eats the whole thing. It’s Logan Moffitt, the "Cucumber Guy," and he has single-handedly caused cucumber shortages in multiple countries. Sometimes you just need to eat an entire cucumber. That’s his catchphrase, and honestly? He’s right.
But there’s a massive difference between just slicing a vegetable and making the cucumber salad recipe Logan became famous for. People think it’s just a TikTok trend that will die out by next week, but the flavor profiles Logan uses are actually rooted in legitimate culinary techniques, specifically Korean banchan styles and MSG-heavy umami bombs.
The anatomy of a viral cucumber salad
Why did this work? It’s not just the clicking sound of the mandoline. It's the texture. When Logan slices those cucumbers paper-thin, he’s increasing the surface area. This allows the dressing—usually a mix of soy sauce, fish sauce, and toasted sesame oil—to penetrate the vegetable instantly. You don't have to wait for it to marinate for hours like a traditional pickle.
He almost always starts with an English cucumber. Don't use the thick-skinned garden variety you find at a generic grocery store unless you plan on peeling it. The skin is too waxy. English cucumbers (or Persian ones if you’re fancy) have thin skins and tiny seeds. That's the secret to that specific crunch.
The liquid base usually involves a splash of soy sauce and some rice vinegar. But the "Logan" touch—the thing that makes people obsess—is the inclusion of MSG. He isn't afraid of it. Ajinomoto is his best friend. He’s also big on the Lao Gan Ma chili onion crunch. If you aren't using the one with the grumpy lady on the jar, you’re doing it wrong.
The actual cucumber salad recipe Logan swears by (usually)
Logan doesn't really use measuring spoons. He vibes. But if you're trying to recreate this at home without making a salty mess, you need a baseline. Start with one whole English cucumber. Slice it directly into a 32-ounce deli container. If you don't have a deli container, use a jar with a tight lid. You’re going to be shaking this like a cocktail.
Add about a tablespoon of soy sauce. Then a teaspoon of fish sauce—Red Boat is the gold standard if you want that deep, funky saltiness. Toss in a generous spoonful of chili crisp. Logan loves the stuff with the fried onions. Then comes the toasted sesame oil. A little goes a long way here; too much and it tastes like a candle.
Now, the aromatics. He usually grates a clove of fresh garlic and adds some chopped green onions. Sometimes he throws in some imitation crab or smoked salmon to turn it into a meal. Shake it. Shake it hard. The friction helps emulsify the oil and vinegar into a creamy-ish dressing that coats every single slice.
Why the MSG debate is over
A lot of commenters freak out when they see the MSG shaker. Let's be real: the "MSG is bad for you" narrative was largely debunked years ago. It’s a naturally occurring compound. It’s in tomatoes. It’s in parmesan cheese. In the context of the cucumber salad recipe Logan popularized, the MSG acts as a bridge between the sharp acidity of the rice vinegar and the fat in the sesame oil. It makes the cucumber taste "meatier."
Common mistakes that ruin the vibe
The biggest mistake is the mandoline. Not the tool itself, but the safety. Logan slices fast. It’s part of the performance. If you try to mimic his speed without a finger guard, you’re going to end up in the ER. Use the guard. Or, if you’re a pro, stop when you have about an inch of cucumber left.
Another mistake: not draining the water. If you aren't eating it immediately, the salt will draw out the water from the cucumber. Within twenty minutes, your salad will be a soup. If you want to prep this in advance, you actually need to salt the slices first, let them sit in a colander for ten minutes, squeeze out the excess liquid, and then add your seasonings. Logan usually eats his right away, which is why he skips this step.
Variations on the theme
He’s done a million versions. There’s the "Everything Bagel" version with cream cheese and smoked salmon. There's the "Din Tai Fung" style with heavy garlic and sesame. But the core remains the same.
- The Creamy Version: Swap the soy sauce for a bit of Greek yogurt or mayo, add lemon juice, dill, and plenty of black pepper.
- The Spicy Korean: Go heavy on the Gochugaru (Korean chili flakes), sugar, and garlic.
- The Sushi Bowl: Add rice vinegar, sugar, ginger, and top it with furikake and avocado.
The science of the shake
Shaking the container is more than just a gimmick. It’s a physical process called mechanical emulsification. Because cucumbers have a high water content and the dressing contains fats (oil, chili crisp), they don't naturally want to mix. By shaking the container vigorously, you’re forcing those molecules to bond temporarily. This creates a thicker sauce that actually sticks to the cucumber instead of just puddling at the bottom of the container.
Impact on the vegetable supply chain
It sounds like a joke, but in the summer of 2024, Iceland actually reported a cucumber shortage. Local farmers couldn't keep up with the demand sparked by Logan's videos. This is the "TikTok effect" in real time. It shows how a simple, healthy recipe can actually shift global commodity markets.
People are looking for high-volume, low-calorie meals. A whole English cucumber is roughly 45 calories. Even with the oils and sauces, the entire meal Logan eats is often under 300 calories but feels massive because of the fiber and water content. It’s a masterclass in volume eating.
Getting the ingredients right
If you want the authentic taste, don't substitute.
Soy Sauce: Use a dark soy if you want color, but a standard Kikkoman is fine.
Chili Oil: Specifically look for "Chili Onion Crunch." The fried bits of onion and garlic are the whole point.
Vinegar: Use unseasoned rice vinegar. The "seasoned" kind has a ton of added sugar which can throw off the balance of the salt and heat.
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Actionable steps for your first bowl
- Buy a 32oz deli container. It is the specific vessel that makes the shaking process work. Tupperware is too wide; the liquid doesn't distribute as well.
- Get a mandoline slicer. If you want the Logan texture, you can’t do it with a knife. Set it to the thinnest setting—almost translucent.
- Control your salt. Between the soy sauce, fish sauce, and MSG, it’s easy to overdo it. Start with less than you think you need. You can always add more, but you can't take it out once the cucumber has soaked it up.
- Eat it cold. Put your cucumber in the fridge for an hour before slicing. A warm cucumber salad is depressing. The contrast between the cold, crisp vegetable and the spicy, room-temperature oil is what makes it addictive.
- Add a protein. If you’re eating this as a meal, follow Logan’s lead and throw in some canned tuna, smoked salmon, or even boiled eggs. It turns a side dish into a legitimate lunch.
The brilliance of the cucumber salad recipe Logan shares isn't in its complexity. It’s in its accessibility. It’s a reminder that cooking doesn't have to be a choreographed production with stainless steel bowls and pristine counters. Sometimes, it’s just a guy, a jar, and a whole lot of shaking.