Pin I stumbled on this salad one sticky July afternoon when I had no energy to cook but needed something cold and sharp to wake up my appetite. I sliced cucumbers too thin, dumped everything into an old pickle jar, and shook it like I was trying to prove a point. The cucumbers came out glossy, tangy, and so crunchy I made it three times that week.
I brought this to a potluck once with almost no expectation, and it disappeared faster than the main dish. People kept asking if I marinated it overnight. I told them the truth: ten minutes and a good shake. One friend started keeping cucumbers in her fridge just so she could make it on repeat.
Ingredients
- English cucumbers: Their thin skin and mild flavor mean no peeling and no bitterness, just pure crunch that holds the dressing beautifully.
- Spring onions: They add a gentle sharpness without overpowering the cucumbers, and I slice them thin so they soften just enough in the dressing.
- Red chili: A small one goes a long way, I learned that after my first attempt made everyone reach for water.
- Rice vinegar: It brings the right kind of tang, bright but not harsh, and it never turns the cucumbers soggy.
- Soy sauce: This is the savory backbone, use tamari if gluten is a concern and the flavor stays just as deep.
- Sesame oil: A little bit gives the whole salad that toasted, nutty warmth that makes it feel complete.
- Sugar or maple syrup: Just enough sweetness to balance the vinegar and soy without tasting like dessert.
- Fresh ginger: Grated fine so it melts into the dressing, it adds a gentle heat that wakes everything up.
- Garlic: One clove minced small, it sharpens the dressing without sitting heavy on your breath.
- Toasted sesame seeds: They add texture and a quiet richness that ties the whole thing together.
- Fresh cilantro: The bright green finish that makes the salad look as lively as it tastes.
Instructions
- Load the jar:
- Toss the sliced cucumbers, spring onions, and chili into a large jar with a lid or a covered bowl. I prefer the jar because shaking feels more fun and the cucumbers tumble instead of bruising.
- Whisk the dressing:
- Combine rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds in a small bowl and whisk until the sugar dissolves completely. It should smell sharp, sweet, and warm all at once.
- Pour and shake:
- Pour the dressing over the cucumbers, seal the lid tight, and shake hard for thirty seconds. You will hear everything tumbling and the cucumbers will come out glossy and evenly coated.
- Let it rest:
- Set the jar down for five minutes so the flavors soak in and the cucumbers release a little juice. This is when the magic happens.
- Garnish and serve:
- Sprinkle cilantro and extra sesame seeds over the top before serving. The green and gold make it look like you tried harder than you did.
Pin The first time I served this next to grilled chicken, my partner ate the salad first and asked for seconds before touching the meat. It became the thing I make when I want something to feel light but satisfying, when the weather is too hot for anything heavy, or when I just need vegetables to taste like more than an obligation.
How to Make It Your Own
I have added thinly sliced radishes for extra snap, and once I threw in matchstick carrots because that is what I had. Both worked beautifully. If you want more heat, slice the chili with the seeds in. If you want more sweetness, use honey instead of maple syrup. A squeeze of lime juice at the end makes it even brighter, and I have never regretted it.
What to Serve It With
This salad sits perfectly next to grilled tofu, roasted salmon, or any rice bowl that needs something cold and crunchy. I have eaten it alone as a snack, piled it on top of noodles, and served it at barbecues where it disappeared faster than the burgers. It works as a side, a palate cleanser, or the main event if you are not that hungry.
Storing and Timing
This salad tastes best fresh, but it will hold in the fridge for a day if you keep the cilantro off until serving. The cucumbers soften a bit but stay flavorful. I have made it an hour ahead with no problems, but anything longer and the texture starts to give. If you are meal prepping, keep the dressing separate and toss right before eating.
- Use tamari instead of soy sauce if you need it gluten free.
- Toast your own sesame seeds in a dry pan for thirty seconds if you have time, the flavor is noticeably better.
- Taste the dressing before pouring and adjust the sugar or vinegar to match your mood.
Pin This salad taught me that the best recipes do not always need heat or time, just good ingredients and a little bit of motion. I hope it becomes your go to the way it became mine.
Recipe Q&A
- → What gives this salad its tangy flavor?
The tanginess comes from rice vinegar combined with a touch of maple syrup, balanced by soy sauce and sesame oil for depth.
- → Can I make this salad gluten-free?
Yes, by using tamari instead of regular soy sauce, this salad remains gluten-free without compromising flavor.
- → How do I adjust the heat level?
Adding or omitting the finely sliced red chili allows you to control the spiciness according to your preference.
- → What is the purpose of shaking the salad?
Shaking evenly coats the cucumber and vegetables with the dressing quickly, enhancing flavor absorption without wilting.
- → What garnishes enhance this salad?
Fresh chopped cilantro and extra toasted sesame seeds add aroma and a pleasant, nutty crunch to finish the dish.
- → How long should the salad rest before serving?
Letting it sit for 5 minutes allows the flavors to meld, resulting in a more balanced and flavorful bite.