I Tried the Recipe for Tangy Loopy Cukes and It’s Next-Level Delicious

Of all the possible food combinations, a crunchy-fresh-tangy one tops my list of favorites. A romaine salad drizzled in a vinaigrette, or a sliced red bell pepper paired with a perfect yogurt dip? Don’t threaten me with a good time. Something about those vibrant veggies makes those pungent flavors dance — or maybe it’s the other way around — and I can’t get enough of it, especially as the summer months approach.

So when I stumbled across blogger and Instagrammer Christy Wang’s Tangy Loopy Cukes, a simple but amazingly flavor-packed marinated cucumber recipe, I couldn’t pull out my cutting board or my chopsticks fast enough. Spoiler alert: I think I’ve found my new favorite snack. Read on to learn how to make this Asian-inspired dish for yourself. 

Get the recipe: Tangy Loopy Cukes

If you’re hankering to try Christy’s recipe like I was, I’ve got good news: It’s so easy to make, as long as you have the ingredients on hand. You’ll need four mini (Persian) cucumbers, rice vinegar, sesame oil, soy sauce, fresh garlic, salt, and sugar — plus a sharp knife and a pair of disposable chopsticks. 

First, set a cucumber on a cutting board between two chopsticks, which will safeguard you from cutting all the way through the cukes. Using a sharp knife, cut off the ends, then make diagonal cuts across the cucumber (I sliced pretty thin). Then, flip the cucumber over and cut diagonally the same way before cutting the loopy cuke into bite-sized chunks. 

Next, set your loopy cuke chunks in a bowl of salted water while you whip up the marinade. Christy lists precise measurements on her Reel, and I followed them to a T — my only real deviation was adding a few shakes of red pepper flakes for heat (I didn’t have red chilis on hand for topping). I also used tamari instead of soy sauce because I’m gluten free, and I toasted my own sesame seeds on the stove for extra flair. 

Now it’s time to marinate the cukes: Pour the marinade in a bag (I used a Stasher bag) and add the cukes after squeezing out excess water. Allow them to marinate for 30 to 60 minutes (Christy says the longer the better) before eating. I let mine sit for an entire hour to get the full effect, and yes, my mouth was watering the entire time. 

It’s really hard to go wrong with these ingredients — especially when there’s no cooking involved. These Tangy Loopy Cukes are next-level delicious. I think I deserve an award for how quickly I inhaled the bowl.

The ingredients as Kate recommended them are totally balanced as is, but I love how much room there is to play with the recipe. For example, you could add fish sauce to the marinade as some commenters suggest, or top it off with furikake — a Japanese seasoning typically made of toasted sesame seeds, nori, salt, and sugar. So many opportunities for deliciousness!

Also, Tangy Loopy Cukes are as fun to make as they are to eat. The diagonal slicing isn’t just to add whimsy — I think it allowed the cucumbers to absorb the flavor, so every bite was perfectly crunchy and tangy. Whether you’re craving a tangy snack or you’re looking for a side dish to serve with dinner, it’s super simple (and fast) to whip up. 

The portion is perfect for one or two people to snack on, but if you’re making it for a group, I’d definitely double the recipe, using eight cucumbers instead of four. Even if you make extra for yourself, I think you could totally keep them in a Stasher bag in the fridge, and they’d only get more delicious with time. Note to self: Stock up on tiny cucumbers!

1. Double the recipe if you want a larger serving. This recipe works well for one or two servings, but if you’re looking to save some for later — or even want to use it as a party appetizer — you’ll want to use eight cucumbers instead of four.
2. Don’t skip cutting the cucumbers diagonally. Although the diagonal slicing gives the cukes a fun look, I honestly think that it helps them to absorb the flavor, too. So if you want to get the most flavor out of your snack, don’t skip that step. And don’t forget that marinating them for longer periods of time is recommended, too.
3. Have fun with the recipe. While the original recipe is delicious on its own, don’t be afraid to shake things up a bit with the toppings and seasonings of your choice.