Spicy Cucumber Cream Cheese Salad
This is the salad that went viral for a reason — crisp mini cucumbers tossed in a creamy, spicy mayo sauce with dollops of cream cheese and a shower of everything bagel seasoning. Every bite is cool, crunchy, creamy, and just spicy enough to keep you coming back.
High in protein, low in carbs, and ready in 10 minutes — the crunchiest salad you'll ever make.
Why You'll Love This
Crisp cucumbers, creamy spicy sauce, crunchy seasoning
~6g protein per serving, only ~4g net carbs
10 minutes, no cooking at all
The viral salad — and it lives up to the hype
Amazing Protein Recipes
Spicy Cucumber Cream Cheese Salad
- Prep10 min
- Total10 min
- Servings4 servings
- Calories211 kcal
- cutting board
- knife
- large bowl
- small bowl
- whisk
- spoon
Ingredients
Instructions
- Slice the cucumbers into thin rounds and place in a large container or bowl.
- Dollop the softened cream cheese over the cucumbers.
- In a small bowl, whisk the mayonnaise, sriracha, soy sauce, rice vinegar, and sesame oil until smooth.
- Pour the spicy sauce over the cucumbers and cream cheese.
- Sprinkle with everything bagel seasoning and sesame seeds.
- Toss gently until everything is coated. Serve immediately, or chill 15 minutes first.
Notes & Tips
- Thin slices matter: Thin rounds soak up the sauce and stay crisp — thick chunks stay bland in the middle.
- Salt the cucumbers first: A light salting and 10-minute rest draws out water, so the sauce stays thick and creamy.
- Room-temp cream cheese: Cold cream cheese won't dollop or mix — let it soften fully first.
- Toss gently: A light fold keeps the cucumber rounds intact instead of breaking them.
- Nutrition: Per serving (estimate): 180 calories, 15g fat.
- Fridge: Best eaten within 1 day — the cucumbers soften over time.
Variations & serving ideas
- Milder: Cut the sriracha in half or swap for a dash of chili garlic sauce.
- Extra protein: Add a scoop of cottage cheese or a few shrimp on top.
- Different crunch: Add sliced radishes or shredded carrots.
- Dairy-free: Swap the cream cheese for a dairy-free alternative and use vegan mayo.
Storage
- Slice the cucumbers and mix the sauce ahead; combine right before serving.
- Freezer: Not recommended — cucumbers don't freeze well.
- The Secret to Cucumbers That Stay Crunchy
- The secret is the salt rest and the quick toss. Salting the sliced cucumbers for 10 minutes pulls out excess water before the sauce goes on — so the sauce clings instead of pooling at the bottom. And tossing right before serving keeps every round crisp. Sauce them an hour early and they go limp.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 211 kcal |
| Total fat | 22 g |
| Saturated fat | 7.5 g |
| Cholesterol | 29 mg |
| Sodium | 568 mg |
| Total carbohydrate | 4 g |
| Fibre | 0.5 g |
| Sugars | 1 g |
| Protein | 6 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Spicy Cucumber Cream Cheese Salad?
About 10 minutes in total: 10 minutes of prep.
What ingredients do I need for Spicy Cucumber Cream Cheese Salad?
The key ingredients include cream cheese, mini cucumbers, green onion, rice vinegar, everything bagel seasoning and soy sauce. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Best eaten within 1 day — the cucumbers soften over time.
How many servings does this recipe make?
It makes 4 servings.
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