Save I stumbled onto this salad during a muggy summer afternoon when the thought of turning on the stove made me want to weep. I had a bag of cucumbers wilting in the crisper and a jar with a good lid, and I figured shaking things up in a jar might be more fun than washing another bowl. The first vigorous shake felt ridiculous and delightful, and when I cracked the lid open, the smell of sesame and ginger hit me like a cool breeze. I ate half the batch standing at the counter, barefoot on the kitchen tiles, and knew I'd be making this on repeat.
The first time I brought this to a potluck, I tucked it into a glass jar and figured it would get lost among the casseroles and desserts. Instead, people kept coming back to it, asking what made it so addictive. One friend admitted she ate it straight from the jar in her car on the way home because she couldn't wait. That moment made me realize how a handful of everyday ingredients could feel like a small celebration when they come together just right.
Ingredients
- English cucumbers: Their thin skin and mild flavor make them perfect for this, and you don't have to peel or deseed them, which saves you precious minutes.
- Spring onions: They add a gentle sharpness without overwhelming the cucumbers, and the green parts look beautiful mixed in.
- Red chili: Just a little brings a warm tingle that balances the sweetness, but you can leave it out if you prefer things mellow.
- Rice vinegar: This is the backbone of the dressing, giving it that clean, bright tang that makes your mouth water.
- Soy sauce: It adds a savory depth that rounds out the sweetness and acidity, and tamari works beautifully if you need it gluten-free.
- Sesame oil: A few drops go a long way, lending a toasty, nutty richness that feels indulgent.
- Sugar or maple syrup: This tempers the vinegar and balances everything into a dressing that clings and sings.
- Fresh ginger: Grating it releases all that warm, spicy fragrance, and it makes the whole salad smell like something special is happening.
- Garlic: One clove is enough to add a quiet punch without taking over the show.
- Toasted sesame seeds: They bring a gentle crunch and a hint of nuttiness that ties the whole thing together.
- Fresh cilantro: It adds a bright, herbal note right at the end, like a little burst of garden freshness.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thinly as you can manage without a mandoline, and toss them into your jar along with the spring onions and chili if you're using it. The thinner the slices, the better they soak up the dressing.
- Make 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 and everything smells irresistible. Taste it and adjust if you want more tang or sweetness.
- Shake it up:
- Pour the dressing over the cucumbers, seal the jar tightly, and shake it like you're trying to wake up the whole kitchen. Thirty seconds of vigorous shaking coats every slice evenly and makes you feel like a kid again.
- Let it rest:
- Set the jar aside for five minutes so the cucumbers can soften just a touch and the flavors can get to know each other. This short rest makes all the difference.
- Garnish and serve:
- Sprinkle the cilantro and extra sesame seeds over the top, and serve it straight from the jar or transfer it to a bowl if you're feeling fancy. Either way, it disappears fast.
Save One evening, I made this salad after a long, frustrating day and ate it on the porch while the sun went down. The cool crunch and bright flavors felt like a reset button, and I realized that sometimes the simplest things are the ones that bring you back to yourself. It wasn't just food anymore, it was a small ritual of care I could give myself in ten minutes flat.
How to Store and Make Ahead
This salad keeps well in the fridge for up to two days, though the cucumbers will soften a bit over time. I actually like them a little less crisp the next day, when they've soaked up even more of the dressing. If you want to prep ahead, slice the cucumbers and mix the dressing separately, then shake them together just before serving. That way, everything stays fresh and crunchy until the last possible moment.
Ways to Make It Your Own
Sometimes I throw in thinly sliced radishes or ribbons of carrot for extra color and crunch, and it always feels like a new salad. A handful of crushed peanuts or cashews scattered on top adds richness and makes it feel more substantial. If you want a little sweetness, a few slices of ripe mango or a drizzle of honey in the dressing will surprise you in the best way. Playing with the heat level by adding more chili or a pinch of chili flakes lets you dial it up or down depending on your mood.
Serving Suggestions and Pairings
I love piling this salad next to grilled tofu or a piece of seared salmon, where the cool crunch plays off the warm protein beautifully. It also works as a bright side for rice bowls, noodle dishes, or anything rich and savory that needs a little lift. On its own, it makes a perfect light snack when you want something refreshing without any heaviness.
- Serve it alongside sticky rice and soy-glazed chicken for a simple weeknight dinner.
- Pack it in a jar for lunch and shake it up again before eating to redistribute the dressing.
- Pair it with dumplings or spring rolls for a fresh, crunchy contrast to the warm, steamy bites.
Save This salad has become my go-to whenever I need something fast, bright, and utterly satisfying. I hope it brings you the same little jolt of joy it's given me on countless ordinary days.
Recipe Questions & Answers
- → What cucumbers work best for this salad?
English cucumbers are ideal due to their thin skin and crisp texture, which hold up well when sliced thin and dressed.
- → Can I adjust the heat level?
Yes, you can add or omit the red chili slices according to your preferred spice tolerance for a milder or spicier flavor.
- → How should I toss the salad for even coating?
Using a jar with a tight lid or a covered bowl, shake the salad vigorously for about 30 seconds to evenly distribute the dressing.
- → Is there a way to make the salad gluten-free?
Substitute soy sauce with tamari to keep the dressing gluten-free without sacrificing flavor.
- → What can I add for extra crunch?
Thinly sliced radishes or carrots add additional texture and freshness to complement the cucumbers.
- → How long should the salad rest before serving?
Allowing the salad to sit for about 5 minutes helps the flavors meld and enhances the overall taste.