Pin It I used to skip cucumbers at the market until a neighbor handed me a jar through the fence, still cold from her fridge. Inside were cucumbers swimming in something dark and glossy, and when I tasted one, the snap and tang woke up my whole mouth. She told me she'd been shaking up batches like this since her grandmother taught her, and that was the day I learned cucumbers could be exciting.
I started making this every time someone came over in summer, and it became the thing people asked about before they even said hello. One night my friend ate half the bowl standing at the counter, then asked if I minded her taking the rest home. I handed her the jar and watched her leave with it tucked under her arm like a trophy.
Ingredients
- English cucumbers: They have thinner skins and fewer seeds, so you do not have to peel or scoop anything, just slice and go.
- Spring onions: The green parts stay mild and sweet, adding color without the sharp bite that raw onions sometimes bring.
- Red chili: A little heat that sneaks up on you, but you can leave it out entirely if you are not in the mood.
- Rice vinegar: Gentler and slightly sweeter than white vinegar, it gives the dressing that clean, bright edge.
- Soy sauce: The salty backbone of the whole thing, and tamari works just as well if gluten is a concern.
- Sesame oil: A few drops smell like a whole restaurant, toasty and warm even though nothing is cooked.
- Sugar or maple syrup: Just enough sweetness to balance the vinegar and soy without tasting like dessert.
- Fresh ginger: Grate it fine so it melts into the dressing, leaving behind warmth instead of chunks.
- Garlic: One clove is plenty, minced small so it does not overpower the sesame and ginger.
- Toasted sesame seeds: They add crunch and a nutty finish that makes every bite feel complete.
- Cilantro: Bright and grassy, it wakes everything up right before serving.
Instructions
- Load the jar:
- Toss your sliced cucumbers, spring onions, and chili into a big jar or bowl. It should look crowded but not packed, with just enough room to move things around.
- Whisk the dressing:
- Combine the rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds in a small bowl, stirring until the sugar disappears completely. The smell alone will make you hungry.
- Pour and shake:
- Dump the dressing over the cucumbers, seal the lid tight, and shake like you mean it for about thirty seconds. If you are using a bowl, just toss it well with your hands or tongs.
- Let it rest:
- Give it five minutes on the counter so the cucumbers can soak up the flavors. They will soften just a little but stay crisp.
- Finish and serve:
- Scatter cilantro and extra sesame seeds on top before you dig in. Serve it cold or at room temperature, whichever feels right.
Pin It The first time I brought this to a potluck, someone asked if I had pickled the cucumbers myself, and I realized it tasted like I had put in way more effort than I actually did. That is the best kind of recipe, the kind that makes you look like you know what you are doing even when you are winging it.
What to Serve It With
This salad sits happily next to grilled chicken, pan-fried tofu, or a big bowl of rice. I have also eaten it on its own as a snack when I wanted something cold and crunchy without thinking too hard. It cuts through rich or fatty dishes like a palate cleanser, so it works at almost any table.
How to Make It Your Own
Toss in thinly sliced radishes or carrots if you want more color and crunch. Swap the sugar for honey if you are not keeping it vegan. A squeeze of lime juice at the end adds another layer of brightness that some people swear by. If you like it spicier, add more chili or a dash of chili oil.
Storing and Keeping It Fresh
You can keep this in the fridge for a day, but it is best eaten within a few hours of making it. The cucumbers start to get soft and watery if they sit too long in the dressing. If you know you will have leftovers, store the dressing separately and toss it together right before serving.
- Use a glass jar with a tight lid so you can shake it again before eating.
- Drain off any extra liquid that pools at the bottom before serving leftovers.
- Taste it before serving again, sometimes it needs a pinch more sugar or a splash more vinegar after sitting.
Pin It This is the kind of recipe you will make without measuring after the first time, adjusting by taste and mood. It never gets old because it is fast, flexible, and always tastes like summer no matter what month it is.
Recipe Questions & Answers
- → What gives this salad its tangy flavor?
The tangy flavor comes primarily from rice vinegar combined with a balance of soy sauce, sesame oil, and a touch of sweetness from sugar or maple syrup.
- → Can I make this salad gluten-free?
Yes, use tamari instead of regular soy sauce to keep the salad gluten-free without compromising flavor.
- → How should I prepare the cucumbers for the best texture?
Thinly slice English cucumbers to maximize crunch and ensure they soak up the dressing evenly when shaken or tossed.
- → What are good additions to enhance this salad?
Adding thinly sliced radishes or carrots can provide extra crunch and color, complementing the fresh flavors.
- → Is this salad suitable for a vegan diet?
Yes, all ingredients are plant-based. For sweetness, opt for maple syrup instead of honey to maintain a vegan-friendly dish.
- → How can I adjust the heat level in this salad?
Include or omit the finely sliced red chili according to your preferred spice level without altering the core flavor.