Save I was standing in my cramped kitchen one humid August afternoon, craving something crisp and cool that didn't require turning on the stove. A jar of cucumbers sat forgotten in the crisper, and I remembered a trick my neighbor once showed me: throw everything in a jar and shake it like you mean it. That simple motion turned ordinary cucumbers into something electric, tangy, and impossibly refreshing.
I made this for a potluck once, doubling the recipe in a massive pickle jar I'd saved. People kept asking if I'd ordered it from a restaurant. I just smiled and shook the jar one more time before serving, watching the sesame seeds swirl through the dressing like tiny planets.
Ingredients
- English cucumbers: Their thin skins and fewer seeds make them ideal for this salad, no peeling required, and they stay crisp without turning watery.
- Spring onions: They add a gentle sharpness that balances the sweetness of the dressing without overpowering the cucumbers.
- Red chili: A small one brings just enough heat to wake up your palate, but you can skip it entirely if you prefer things mild.
- Rice vinegar: This is the backbone of the tang, milder than white vinegar and perfectly suited to Asian flavors.
- Soy sauce: It delivers that savory umami depth, and switching to tamari keeps it gluten free without losing any flavor.
- Sesame oil: A little goes a long way, adding a nutty richness that makes the whole salad smell incredible.
- Sugar or maple syrup: This rounds out the acidity and brings everything into harmony, use whichever you have on hand.
- Fresh ginger: Grating it releases oils that brighten the dressing and give it a subtle zing.
- Garlic: One clove minced fine adds sharpness without biting, melting into the dressing as it sits.
- Toasted sesame seeds: They provide a gentle crunch and a toasted aroma that makes the salad feel finished.
- Fresh cilantro: Chopped just before serving, it adds a burst of green freshness that ties everything together.
Instructions
- Load the jar:
- Place your sliced cucumbers, spring onions, and chili into a large jar with a tight lid or a big bowl you can cover. Make sure there's room to shake without spilling.
- Whisk the dressing:
- In a small bowl, combine rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds, whisking until the sugar dissolves completely. It should smell tangy and a little sweet.
- Pour and seal:
- Pour the dressing over the cucumbers, then seal the lid tightly. If you're using a bowl, cover it firmly with a plate or lid.
- Shake it up:
- Shake the jar vigorously for thirty seconds, letting the cucumbers tumble and coat themselves in dressing. This is the fun part, and it works better than any spoon ever could.
- Let it rest:
- Set the jar aside for five minutes so the flavors can meld and the cucumbers start to soften just a touch. Don't skip this step, it makes all the difference.
- Garnish and serve:
- Sprinkle cilantro and extra sesame seeds over the top before serving. The green and gold make it look as good as it tastes.
Save One evening I served this alongside grilled tofu and rice, and my friend who claimed to hate cucumbers ate three servings. She said it was the dressing, but I think it was the way the shake method made every bite consistent and crave worthy.
How to Store and Enjoy Leftovers
This salad keeps beautifully in the fridge for up to two days, though the cucumbers will soften slightly over time. I actually prefer it the next day when the ginger and garlic have had time to bloom. Just give the jar another quick shake before serving to redistribute the dressing.
Simple Swaps and Additions
I've added thinly sliced radishes for extra crunch and a peppery bite, and sometimes I toss in julienned carrots for color. A squeeze of lime juice at the end brightens everything up even more, especially if you like things extra tangy. If you want it sweeter, add a tiny bit more maple syrup or honey.
Serving Suggestions
This salad shines as a side dish next to grilled meats, baked fish, or crispy tofu. I've also piled it on top of rice bowls and tucked it into spring rolls for a refreshing crunch.
- Serve it cold straight from the fridge for maximum refreshment.
- Pair it with spicy dishes to cool your palate between bites.
- Use it as a topping for noodle salads or grain bowls.
Save This salad taught me that the best recipes don't need fancy techniques, just fresh ingredients and a willingness to shake things up. I hope it brings as much brightness to your table as it has to mine.
Recipe FAQ
- → How can I make this salad gluten-free?
Use tamari instead of regular soy sauce to ensure the salad remains gluten-free without compromising flavor.
- → Can I adjust the heat level of this salad?
Yes, adjust or omit the red chili slices according to your preferred spice tolerance for a milder or spicier flavor.
- → Is it necessary to shake the salad in a jar?
Shaking in a jar helps evenly coat the cucumber slices with dressing. Alternatively, tossing thoroughly in a bowl works just as well.
- → What other vegetables can enhance this salad?
Thinly sliced radishes or carrots add extra crunch and a fresh twist to the salad’s texture.
- → How long should the salad sit before serving?
Allow the salad to rest for about 5 minutes after mixing to let the flavors blend beautifully before serving.
- → Can I substitute maple syrup with another sweetener?
Yes, honey is a suitable alternative if you are not strictly vegan, adding a similar balance of sweetness.