Pin It I discovered this salad on a sweltering afternoon when my fridge had almost nothing but cucumbers and a bottle of sesame oil I'd been meaning to use. Rather than order takeout, I grabbed what was on hand and shook everything together in a bag—turns out that simple impulse became something I make constantly now. The dressing hits different when you actually taste it: tangy, nutty, with just enough heat to make you sit up and pay attention. My friends started asking for it by name, which felt surreal for something that took ten minutes to throw together.
The first time I brought this to a potluck, I almost didn't include it because I thought salad seemed too simple. Watching people go back for thirds, asking if there was more, taught me that food doesn't need to be complicated to be memorable. One person texted me the next day asking for the recipe because their kids actually ate vegetables at dinner without complaining.
Ingredients
- English cucumbers: These have thinner, edible skin and fewer seeds than regular cucumbers, so you don't need to peel them and lose half the vegetable.
- Soy sauce: Low sodium gives you control over the saltiness, which matters more than you'd think when the dressing sits on the vegetables.
- Rice vinegar: It's gentler and slightly sweeter than regular vinegar, which is what keeps this from tasting aggressive.
- Toasted sesame oil: Never use the light kind by accident—the toasted version is what gives this its unmistakable depth.
- Fresh ginger and garlic: Grate them finely so they dissolve into the dressing rather than creating little chunks you bite into.
- Chili flakes: Start with less than you think you need; you can always add more but you can't take it back.
- Sesame seeds: Toast them yourself if you have time, otherwise buy pre-toasted ones because raw seeds just sit there sad.
- Scallions: Slice them thin so they actually get coated instead of remaining as thick barriers to the dressing.
Instructions
- Prep your cucumbers with intention:
- Wash and thoroughly dry them, then halve lengthwise and cut into quarter-inch half-moons. The drying step matters more than it seems—wet cucumbers dilute the dressing as they sit.
- Combine everything in the bag:
- Drop the cucumber slices and thinly sliced scallions into your resealable bag or container, which is where the magic happens.
- Whisk the dressing together:
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, grated garlic, grated ginger, and chili flakes, stirring until the sugar fully dissolves and everything is smooth.
- Shake with confidence:
- Pour the dressing over the vegetables, seal your container, and shake hard for about thirty seconds—this is genuinely the key to even coating. It feels silly but it works.
- Let it rest and develop:
- Refrigerate for at least ten minutes so the cucumbers soften slightly and the flavors actually marry together instead of tasting separate.
- Finish and serve:
- Transfer to a serving bowl and scatter with sesame seeds and cilantro if you're using it, right before people eat it.
Pin It There's something satisfying about making something this fresh feel so intentional, even though it requires almost no cooking skill. It reminds me that food is sometimes just about bringing good flavors together and getting out of their way.
When to Shake, When to Wait
I used to make this and serve it immediately, wondering why restaurant versions tasted more developed. The answer is time—even just ten minutes in the fridge lets the cucumbers absorb flavor instead of fighting it. If you're making this for a crowd, prep everything hours ahead and shake it again right before serving so it tastes fresh rather than tired.
Building Your Own Version
Once you understand how these proportions work together, you can start experimenting. I've added thin-sliced radishes for extra sharpness, swapped in mint when cilantro felt boring, and even thrown in thinly sliced carrots for color and sweetness. The dressing formula stays the same and honestly handles whatever vegetables you want to throw at it.
Serving This Beyond the Side Dish
This works obviously alongside grilled chicken or over rice, but I've found it's equally good as a crunchy snack straight from the container, layered into lettuce wraps, or even spooned over cold noodles when you want something bright and sharp. It keeps well for a few days, though it eventually gets softer—which is fine if you like it that way but less exciting than day one.
- For extra crunch and brightness, add thinly sliced radishes or carrots when the mood strikes you.
- You can sub fresh mint or basil for cilantro and get an entirely different personality from the same base.
- Keep it chilled and shake the container again before serving if it's been sitting in the fridge for more than a few hours.
Pin It This is the salad I make when I want something that tastes intentional without overthinking it. It's become my proof that the simplest recipes are often the ones people remember most.
Recipe FAQs
- → What kind of cucumbers work best?
Large English cucumbers are preferred for their crunch and fewer seeds, making them ideal for this dish.
- → Can I adjust the spice level?
Yes, chili flakes can be increased or decreased to suit your preferred heat level.
- → How long should the salad rest before serving?
It's best to chill the salad for at least 10 minutes to allow flavors to meld nicely.
- → Are there suitable garnish alternatives?
Fresh cilantro is traditional, but mint or basil can be used for a different aromatic touch.
- → Is soy sauce necessary for the dressing?
Soy sauce adds umami depth; tamari can be used as a gluten-free alternative if needed.