“Sometimes you need to eat an entire cucumber,” said Logan Moffitt at the beginning of a now-viral Tiktok titled Best Way to Eat a Cucumber. Moffitt is now known as “Cucumber Guy” and his videos – which show multitudes of ways to prepare a cucumber – have reached millions, inspired viewers to incorporate the hydrating vegetable into their diets, and sparked a cucumber shortage in Iceland.
But Moffitt doesn’t have a monopoly on the cuke – over the years Broadsheet has collated a slew of recipes starring the green veggie, or featuring it as a bit on the side. You’ll find them all here, with eight recipes from top cooks and chefs, as well as from beloved restaurants.
Kitchen By Mike’s cucumber, mirin and sesame salad
Sydney’s Kitchen By Mike is known for nourishing dishes that lean on seasonal produce – and this salad is no different. It’s a breeze to put together and Asian flavours and enlivening herbs add some zing to the crunch of the cucumber.
Hetty Lui McKinnon’s cucumber and cabbage noodle salad with black bean sauce
Cucumbers may not be the star of this crunchy salad – but they offer the ideal backdrop to the main players: thick rice noodles, a handful of herbs and an umami-loaded black bean sauce. It’s enough for a full meal, or as a scene-stealing side at your next barbeque.
Shu Han Lee’s Hainanese chicken rice
Hainanese chicken rice is one of those dishes that’s more than the sum of its parts – and a key element of this classic is the cucumber. Sure, the two types of sauce and the chicken poached in water infused with garlic, lemongrass and other ingredients might be the star attraction. But only cucumber can offer that essential crunch and refreshing tang that sets the whole thing off.
Stalactites’s tzatziki
One of the best ways to use a whole cucumber? In one of the best-known cucumber-based foodstuffs: tzatziki. This version is a signature at longstanding Melbourne Greek restaurant Stalactites – it uses an entire cuke and packs in a good amount of garlic for a big ol’ zing.
Rice Paper Scissors’s Thai-inspired asparagus salad
While the bulk of this salad appears fairly prosaic – asparagus and cucumber – it’s the accoutrements that make it sing. A jumble of herbs, pickled ginger and lemongrass, plus a punchy nam jim dressing bring the veggies to life.
Icebergs’ pea and farro salad
Sitting at a table overlooking the Pacific Ocean at Icebergs in Bondi, while waitstaff serve you lovely Italian food, is one of the world’s most unbeatable dining experiences. Replicate the “lovely Italian food” element at home by whipping up this salad from the fine diner, which earns crunch from cucumber, heft from farro and surprise from cold peas.
Sarah Pound’s herby chickpea salad with maple and tahini dressing
If texture is what you’re looking for, nutritionist and recipe developer Sarah Pound has the salad for you. Alongside cucumbers, this recipe boasts almonds, freekeh and chickpeas, plus a raft of herbs, cranberries for sweetness and a bit of feta. The maple and tahini dressing elevates it into something magical.
Morning Market’s salad sandwich
Australian salad sandwiches are a simple but special creation. Where else in the world will you get alfalfa sprouts and beetroot alongside grated carrot and, of course, cucumber? This version gets a bit of a fancy spin with the addition of ranch dressing and provolone, but it’s true blue at heart.
