Save I used to think cucumber salad was boring until a colleague brought this to a potluck in a mason jar and shook it right at the table. The sound alone made everyone curious, and the first bite was a revelation—crisp, tangy, and alive with flavor. I begged for the recipe on the spot, and it's been my go-to ever since for picnics, barbecues, and those nights when I need something bright and crunchy without turning on the stove.
The first time I made this for a summer cookout, I doubled the batch and brought it in two big jars. Halfway through the afternoon, someone asked if I had more because both jars were empty. Since then, I never make just one batch—it vanishes faster than I expect, and honestly, shaking two jars at once is oddly satisfying.
Ingredients
- English cucumbers: Their thin skin and fewer seeds make them perfect for slicing thin and eating raw, no peeling required.
- Spring onions: Milder than regular onions, they add a gentle sharpness that blends beautifully with the dressing.
- Red chili: A little heat wakes up the whole salad, but you can leave it out or swap in a pinch of red pepper flakes.
- Rice vinegar: This is the backbone of the tang, lighter and sweeter than white vinegar.
- Soy sauce: Brings that savory umami depth, use tamari if you need it gluten-free.
- Sesame oil: Just a small amount gives a nutty, toasty aroma that makes the salad smell incredible.
- Sugar or maple syrup: Balances the acidity and rounds out the flavors, use whichever you have on hand.
- Fresh ginger: Grate it fine so it melts into the dressing and adds a warm, zesty kick.
- Garlic: One clove is enough to give a subtle bite without overpowering the delicate cucumbers.
- Toasted sesame seeds: They add crunch and a gentle roasted flavor that ties everything together.
- Fresh cilantro: A handful at the end makes it look and taste restaurant-worthy.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can manage, along with the spring onions and chili if using. Thin slices soak up the dressing better and give you that perfect crunch in every bite.
- Mix the dressing:
- Whisk together the rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds in a small bowl until the sugar dissolves completely. Taste it and adjust if you want more tang or sweetness.
- Combine and shake:
- Put the cucumbers, onions, and chili into a large jar with a tight lid or a covered bowl, then pour the dressing over top. Seal it up and shake hard for about 30 seconds, or toss well if you are using a bowl.
- Let it rest:
- Set the jar aside for 5 minutes so the cucumbers can release a bit of moisture and the flavors can marry. This short wait makes all the difference.
- Garnish and serve:
- Sprinkle fresh cilantro and extra sesame seeds over the top right before serving. The green and the seeds make it look as good as it tastes.
Save One evening I made this to go with grilled salmon, and my partner kept sneaking bites straight from the jar while I plated everything else. By the time we sat down, half of it was gone and we both laughed because it had become the main event instead of the side dish.
Variations and Substitutions
You can add thinly sliced radishes or carrots for extra color and crunch, or toss in some edamame for protein. If you do not have rice vinegar, apple cider vinegar works in a pinch, though it is sharper. Honey can replace maple syrup if you are not keeping it vegan, and if cilantro is not your thing, try fresh mint or basil for a different but equally bright finish.
Storage and Make-Ahead Tips
This salad holds up surprisingly well in the fridge for about 24 hours, though it gets a bit softer as the cucumbers release water. If you plan to make it ahead, keep the dressing separate and toss everything together an hour before serving. The jar method makes it easy to transport too, just shake it again before you eat.
Serving Suggestions
I love this alongside grilled chicken, tofu, or shrimp, but it also shines as part of a rice or noodle bowl. It cuts through rich, fatty dishes beautifully and adds a refreshing contrast to anything fried or heavily sauced. Sometimes I eat it straight from the jar with chopsticks as a snack, and I feel zero guilt about it.
- Pair it with sticky rice and teriyaki salmon for a balanced weeknight dinner.
- Serve it in small bowls at a barbecue or potluck, it disappears fast.
- Use it as a topping for grain bowls or wraps to add crunch and brightness.
Save This salad taught me that simplicity and boldness can live in the same bowl, and that shaking your vegetables in a jar is not only practical but genuinely fun. I hope it becomes a staple in your kitchen the way it has in mine.
Recipe FAQs
- → Can I make this salad gluten-free?
Yes, simply substitute regular soy sauce with tamari to keep it gluten-free without sacrificing flavor.
- → What can I add for extra crunch?
Thinly sliced radishes or carrots make excellent additions for an added crunch and color.
- → Is it possible to adjust the spiciness?
Absolutely, you can add more red chili for heat or omit it entirely for a milder taste.
- → How long should the salad sit before serving?
Allow the salad to rest for about 5 minutes after tossing to let the flavors blend well.
- → What dishes pair well with this salad?
It pairs nicely with grilled meats, tofu, or as a fresh addition to rice bowls.