Save to Pinterest I stumbled onto this salad during a humid July afternoon when I needed something cold, crisp, and ready fast. The cucumbers were piling up from the farmers market, and I remembered watching a friend shake her salad dressing in a jar once, then toss everything together in the same container. One vigorous shake later, I had the most addictive side dish Id made all summer. Now its my go-to whenever I want bright, tangy crunch without turning on the stove.
I brought this salad to a backyard potluck once, and it disappeared before the grilled chicken even hit the table. My neighbor asked if Id marinated the cucumbers overnight because the flavor was so pronounced. When I told her it had only been sitting for five minutes, she didnt believe me. That was the moment I realized how powerful a good shake and a well-balanced dressing could be.
Ingredients
- English cucumbers: Their thin skins and minimal seeds make them ideal for salads, no need to peel or deseed, just slice and go.
- Spring onions: They add a mild, fresh bite without the harshness of regular onions, and their green tops bring a pop of color.
- Red chili: A small amount brings gentle heat and a touch of brightness, but you can leave it out entirely if you prefer things mild.
- Rice vinegar: This is the backbone of the tangy dressing, offering acidity thats sharp but not aggressive.
- Soy sauce: It delivers umami depth and saltiness, use tamari if you need it gluten-free.
- Sesame oil: Just a little goes a long way, adding nutty richness and that unmistakable toasted aroma.
- Sugar or maple syrup: A touch of sweetness balances the vinegar and soy, rounding out the flavors beautifully.
- Fresh ginger: Grated ginger brings warmth and a subtle zing that makes the whole salad feel alive.
- Garlic: One minced clove adds savory complexity without overpowering the delicate cucumbers.
- Toasted sesame seeds: They contribute a gentle crunch and nutty flavor that ties everything together.
- Fresh cilantro: A handful of chopped leaves brightens the dish and adds an herbal lift at the end.
Instructions
- Prep the vegetables:
- Slice your cucumbers as thinly as you can manage, uniform pieces mean even coating. Toss them into a large jar or bowl along with the spring onions and chili if youre using it.
- Mix the dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds until the sugar dissolves completely. Taste it and adjust if you want more tang or sweetness.
- Combine and shake:
- Pour the dressing over the cucumbers, seal the jar tightly, and shake it vigorously for about thirty seconds. If youre using a bowl, cover it and toss everything with enthusiasm until every slice is glossy.
- Let it rest:
- Allow the salad to sit for five minutes so the cucumbers can soak up the dressing and the flavors can meld. This short rest makes a noticeable difference.
- Garnish and serve:
- Sprinkle fresh cilantro and extra sesame seeds on top just before serving. The herbs should be bright and the seeds toasty.
Save to Pinterest One evening I served this alongside some grilled tofu and brown rice, and my partner declared it the best part of the meal. The cucumbers were so crisp and tangy that they cut through the richness of the sesame oil and made every bite feel refreshing. Its funny how something so simple can become the star of the table.
Make It Your Own
Ive added thinly sliced radishes and julienned carrots when I had them on hand, and the extra crunch and color made the salad even more exciting. A squeeze of fresh lime juice at the end can brighten things up if you want an additional layer of tang. Some people like to swap honey for maple syrup, and that works beautifully if youre not keeping it vegan.
Serving Suggestions
This salad shines as a side dish next to grilled meats, roasted vegetables, or any kind of Asian-inspired main. Ive also piled it on top of rice bowls and tucked it into lettuce wraps for a light lunch. Its the kind of recipe that fits into almost any meal and always feels like a breath of fresh air.
Storage and Leftovers
The salad keeps well in the fridge for up to two days, though the cucumbers will start to release water and soften slightly over time. I usually make just enough for one meal, but if you do have leftovers, drain off any excess liquid before serving again.
- Store in an airtight container in the refrigerator and give it a quick toss before serving.
- Add fresh cilantro and sesame seeds just before eating to keep them vibrant.
- If the dressing tastes diluted after a day, drizzle in a tiny bit more soy sauce or vinegar to perk it back up.
Save to Pinterest This salad has become my secret weapon for hot days and last-minute gatherings, and I hope it brings you the same kind of easy joy it brings me. Keep a jar in the fridge and youll always have something crisp and delicious ready to go.
Common Recipe Questions
- → What type of cucumbers work best?
English cucumbers are preferred for their crisp texture and thin skin, perfect for thin slicing and absorbing the dressing flavors.
- → Can I adjust the heat level of this dish?
Yes, adding or omitting the red chili allows you to control the spiciness according to taste.
- → Is it necessary to shake the salad before serving?
Shaking the salad ensures the dressing evenly coats all cucumber slices, enhancing flavor and texture.
- → What alternatives are there to soy sauce?
For gluten-free versions, tamari can be used as a soy sauce substitute without altering the flavor profile significantly.
- → How long should the salad rest before serving?
Allow the salad to sit for about 5 minutes after mixing to let the flavors meld and develop fully.