Pin this I was standing in my kitchen one sticky July afternoon, staring at a pile of cucumbers from the farmers market, when I remembered a dish my neighbor used to bring to potlucks. She'd shake everything in a big glass jar, and the sound alone made everyone curious. That memory sent me digging through my pantry for sesame oil and rice vinegar, and within ten minutes I had something so bright and crunchy I ate half of it straight from the bowl.
The first time I brought this to a backyard barbecue, someone asked if I'd spent hours marinating it. I laughed and told them it took less time than setting the table. Now it's the dish I make when I want to look effortless but still hear people ask for the recipe.
Ingredients
- English cucumbers: Their thin skin and fewer seeds mean you get all crunch and no bitter aftertaste, plus no peeling required.
- Spring onions: They add a mild, sweet sharpness that doesn't overpower the delicate cucumber flavor.
- Red chili: Just a little heat wakes up the whole salad, but you can leave it out if you're serving picky eaters.
- Rice vinegar: This is the backbone of the tang, gentle enough to let the other flavors shine without puckering your face.
- Soy sauce: A splash of umami depth that makes the salad feel complete, swap for tamari if gluten is a concern.
- Sesame oil: A few drops fill the kitchen with that toasted, nutty aroma that makes you want to eat it immediately.
- Sugar or maple syrup: Balances the vinegar and keeps the dressing from tasting too sharp or one-note.
- Fresh ginger: Grate it fine so every bite gets a little zing, not a fibrous surprise.
- Garlic: Minced small, it disappears into the dressing and adds a savory warmth.
- Toasted sesame seeds: They add crunch and a subtle roasted flavor that ties everything together.
- Cilantro: Fresh, bright, and the perfect finishing touch if you love it (leave it out if you don't).
Instructions
- Prep the Vegetables:
- Slice the cucumbers as thin as you can manage, then add the spring onions and chili to a large jar or bowl. The thinner the slices, the better they soak up the dressing.
- Make the Dressing:
- Whisk together the rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds until the sugar melts away. Taste it now and adjust if you want more sweet or tang.
- Combine and Shake:
- Pour the dressing over the cucumbers, seal the jar tightly, and shake like you mean it for about thirty seconds. If you're using a bowl, toss with tongs until every slice glistens.
- Rest and Serve:
- Let the salad sit for five minutes so the flavors can marry and the cucumbers soften just a touch. Sprinkle cilantro and extra sesame seeds on top before serving.
Pin this One evening I made this for a friend who swore she hated cucumbers. She finished her bowl, looked up, and said maybe she just hated boring cucumbers. That's when I realized this salad doesn't just taste good, it changes minds.
Storage and Serving
This salad is best eaten fresh, but leftovers keep in the fridge for a day if you don't mind the cucumbers softening a bit. Serve it cold alongside grilled tofu, rice bowls, or anything that needs a crisp, tangy contrast.
Variations to Try
I've added thin slices of radish and carrot when I wanted more color and crunch, and once I tossed in some edamame for extra protein. A squeeze of lime juice at the end makes it even brighter, and swapping honey for maple syrup works if you're not keeping it vegan.
Quick Tips for Success
The key to this salad is slicing everything uniformly so it all soaks up the dressing at the same rate. If you don't have a jar, a big bowl with a plate on top works just fine for tossing.
- Taste the dressing before you pour it and tweak the sugar or vinegar to your liking.
- If you want more heat, leave the chili seeds in instead of scraping them out.
- Double the recipe if you're serving a crowd, it disappears faster than you'd think.
Pin this This salad taught me that the best recipes don't need fancy techniques or long ingredient lists, just fresh vegetables and a little bit of shake. I hope it becomes your go-to when you need something fast, bright, and impossible to stop eating.
Recipe FAQs
- → What type of cucumber is best for this salad?
English cucumbers work best due to their thin skin and crisp texture, which hold up well in the tangy dressing.
- → Can I adjust the spice level of the salad?
Yes, simply add more thinly sliced red chili for extra heat or omit it altogether for a milder flavor.
- → Is there a gluten-free option for the soy sauce?
Using tamari instead of regular soy sauce keeps the dish gluten-free without compromising flavor.
- → How long should the salad be shaken or tossed?
Shake or toss vigorously for about 30 seconds to ensure the dressing coats all cucumber slices evenly.
- → Can I prepare this salad in advance?
It's best enjoyed fresh but can be prepared a few hours ahead and chilled to allow flavors to meld.
- → What other ingredients can enhance the crunch?
Adding thinly sliced radishes or carrots provides extra crunch and texture contrast.