Save I stumbled on this salad during a particularly hot summer when nothing sounded good except something cold and sharp. A neighbor brought over a version at a potluck, and I watched her shake the whole thing in a mason jar like a cocktail. The cucumbers came out glossy and alive, and I went home that night determined to crack the recipe. It took three tries to get the balance right, but now it's my go-to when I need something fast that still feels like I put in effort.
The first time I made this for a dinner party, I was running late and threw it together in a panic. I shook the jar so hard the lid almost flew off, and when I opened it, the kitchen smelled like ginger and sesame and something bright I couldn't name. Everyone asked for the recipe, and I realized I'd been overthinking salads for years. Sometimes the best dishes are the ones you make when you're not trying to impress anyone.
Ingredients
- English cucumbers: Their thin skin and fewer seeds make them ideal here, no need to peel or deseed, just slice and go.
- Spring onions: They add a mild sharpness without overpowering the cucumbers, use both the white and green parts for color and flavor.
- Red chili: A small amount brings gentle heat and a pop of color, but the salad works just fine without it if you prefer things mild.
- Rice vinegar: This is the backbone of the dressing, providing tang without harshness, and it's less acidic than white vinegar.
- Soy sauce or tamari: It adds umami depth and a touch of saltiness, tamari keeps it gluten-free without losing any flavor.
- Sesame oil: A little goes a long way, it's nutty and rich and makes the whole salad smell like a proper Asian kitchen.
- Sugar or maple syrup: Just enough sweetness to balance the vinegar and soy, maple syrup works beautifully and keeps it vegan.
- Fresh ginger: Grating it releases oils that wake up the entire dressing, use a microplane if you have one.
- Garlic: One clove is plenty, minced fine so it distributes evenly and doesn't overpower.
- Toasted sesame seeds: They add texture and a toasted flavor that ties everything together, plus they look lovely.
- Cilantro: Fresh and bright, it's the final touch that makes the salad feel complete, though you can swap parsley if cilantro isn't your thing.
Instructions
- Load the jar:
- Slide the cucumber slices, spring onions, and chili into a large jar or covered bowl. They should have room to move around when you shake, so don't overfill.
- Mix the dressing:
- Whisk the rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds together until the sugar dissolves completely and the dressing looks unified. It should smell fragrant and balanced, tangy with a hint of sweetness.
- Dress and shake:
- Pour the dressing over the cucumbers, seal the lid tightly, and shake the jar hard for about thirty seconds. You'll feel the cucumbers tumbling inside, and the dressing will coat every piece evenly.
- Let it rest:
- Set the jar aside for five minutes to let the flavors meld. The cucumbers will start to soften slightly and soak up the dressing, becoming even more flavorful.
- Garnish and serve:
- Open the jar, sprinkle cilantro and extra sesame seeds on top, and serve straight away or chill it for later. It's ready to eat immediately but gets even better after an hour.
Save I remember packing this salad for a picnic once, and by the time we opened the jar hours later, it had transformed into something even better than when I made it. The cucumbers were silky and full of flavor, and we ate it straight from the jar with chopsticks, sitting on a blanket under the trees. That's when I realized some recipes aren't just about feeding people, they're about creating little pockets of joy that show up when you need them most.
Customizing Your Salad
This salad is endlessly adaptable and welcomes whatever crunchy vegetables you have on hand. I've added thinly sliced radishes for extra bite, shredded carrots for sweetness, and even ribbons of bell pepper when I wanted more color. The dressing is forgiving and clings to just about anything crisp, so feel free to experiment and make it your own based on what's in the fridge.
Serving Suggestions
I've served this alongside grilled chicken, nestled it into rice bowls with tofu, and even eaten it solo as a light lunch when it was too hot to cook. It pairs beautifully with anything savory and rich because it cuts through heaviness with its bright, tangy flavor. Once, I brought it to a barbecue and it disappeared faster than the main dishes, everyone kept coming back for more and asking what made it so different from regular cucumber salad.
Storage and Make-Ahead Tips
The beauty of this salad is that it holds up remarkably well in the fridge for up to two days, staying crisp and flavorful without turning soggy. I often make it in the morning and let it sit until dinner, which gives the cucumbers time to marinate and develop even more depth. Just keep it sealed tightly and give it a gentle shake before serving to redistribute the dressing.
- Store in an airtight jar or container to keep the cucumbers from drying out or absorbing other fridge odors.
- Add the cilantro and extra sesame seeds right before serving to keep them fresh and vibrant.
- If making ahead, hold back on the chili until serving time if you want to control the heat level for different guests.
Save This salad has earned a permanent spot in my kitchen because it's proof that simple ingredients and a little bit of shaking can turn into something you crave over and over. I hope it becomes one of those recipes you reach for without thinking, the kind that saves dinner on a busy night and impresses people without any fuss.
Recipe FAQs
- → What cucumbers work best for this dish?
English cucumbers are ideal due to their thin skin and minimal seeds, offering a crisp, refreshing bite.
- → Can the dressing be adjusted for spiciness?
Yes, including or omitting the red chili allows easy control over the heat level to suit your taste.
- → How should the salad be served for best flavor?
Allowing it to sit for a few minutes after shaking helps the flavors meld, enhancing the overall taste experience.
- → Are there suitable substitutions for allergens?
For gluten sensitivity, tamari can replace soy sauce, and sesame seeds can be omitted if allergies are a concern.
- → Can additional vegetables be included?
Yes, thinly sliced radishes or carrots can add extra crunch and color to the mix.