Save to Pinterest I stumbled on this salad during a heatwave last July when my tiny apartment kitchen felt like an oven. Standing over a stove was impossible, but I still wanted something that felt like dinner, not just another sad plate of raw vegetables from the fridge. The first shake was messy—dressing leaked everywhere because I rushed the bag seal—but that first bite of cold, crunchy cucumber hit with salty, nutty, spicy perfection made me forget the cleanup entirely. Now its my go-to when I need real food in under ten minutes without turning on any burners.
Last summer I brought this to a potluck where the host had forgotten to make sides. Everyone hovered around the bowl, skeptical it was just cucumber, then kept coming back for seconds. By the time the grilled chicken was ready, the salad was gone, and three people had already texted me for the recipe. Something about that balance of salty, tangy, and slightly sweet just makes people keep reaching.
Ingredients
- 2 large English cucumbers: These have thinner skins and fewer seeds, meaning more crunch and less water pooling in the bowl
- 2 scallions, thinly sliced: They add a mild onion bite that cuts through the salty dressing
- 3 tbsp soy sauce: Low sodium gives you control over the salt level while keeping that deep umami base
- 1½ tbsp rice vinegar: Subtle acidity that brightens without overpowering the cucumber freshness
- 1 tbsp toasted sesame oil: This is the secret weapon—that nutty richness makes it taste like it has been cooking for hours
- 1½ tsp sugar: Just enough to round out the sharp edges and balance the soy and vinegar
- 1 garlic clove, finely grated: Grating releases more flavor than mincing and distributes it evenly
- 1 tsp fresh ginger, grated: Adds a gentle warmth that builds rather than burns
- ½–1 tsp chili flakes: Start with half, taste after shaking, then add more if you crave heat
- 1 tbsp sesame seeds: Toast them in a dry pan for two minutes first if you want next-level flavor
- 1 tbsp fresh cilantro, chopped: Optional, but it adds brightness that pulls everything together
Instructions
- Prep the cucumbers:
- Slice them in half lengthwise, then cut into quarter inch half moons. Uniform thickness means even marinating and consistent crunch in every bite.
- Load the container:
- Toss the cucumber slices and scallions into a resealable bag or tight lidded container. A bag works best because the dressing touches every surface when you shake.
- Whisk the dressing:
- Combine soy sauce, rice vinegar, sesame oil, sugar, grated garlic, ginger, and chili flakes. Whisk until the sugar completely disappears so it does not grainy later.
- The shake:
- Pour the dressing over the vegetables, seal tightly, and shake for thirty seconds. This is the fun part—aggressive shaking coats everything faster and more thoroughly than gentle tossing.
- Let it rest:
- Refrigerate for at least ten minutes, but twenty is better. This brief rest lets the cucumbers drink in just enough dressing without losing their snap.
- Finish and serve:
- Transfer to a bowl and sprinkle with sesame seeds and cilantro. The contrast of white seeds against green cucumber makes it look as good as it tastes.
Save to Pinterest My neighbor texted me at midnight once, begging for this recipe after tasting it at a dinner party three months prior. She had been buying overpriced cucumber salad from a specialty grocery store, thinking it was some complicated secret. When I told her it was five pantry staples and a shake, she laughed out loud. Now she makes it twice a week and her kids argue over who gets the last spoonful.
Make It Your Own
Radishes, shredded carrots, or bell peppers add color and extra crunch without changing the flavor profile. I have thrown in snap peas when the garden was overflowing, and their sweetness balanced the soy beautifully. Thinly sliced jalapeño works if you want fresh heat instead of the slow burn from chili flakes.
Serving Ideas
This salad cuts through rich foods like nothing else. Pair it with grilled salmon, spicy Korean beef, or even a heavy pasta dish to refresh the palate. It also holds its own as a light lunch with a scoop of coconut rice or tucked into a banh mi sandwich for extra texture.
Storage and Prep
The salad keeps well for two days, though the cucumbers will release more liquid and soften slightly. The flavors actually deepen, making it an excellent make ahead option for busy weeks. Just keep the sesame seeds and cilantro separate until serving so they stay crunchy and vibrant.
- Use a glass container if meal prepping—plastic sometimes absorbs the sesame smell
- Give it a quick stir before serving to redistribute the dressing that settles at the bottom
- If cucumbers start getting soft, they are still great blended into a quick gazpacho
Save to Pinterest Sometimes the simplest recipes are the ones that stick around longest in your rotation. This one has earned its permanent spot in my fridge.
Recipe FAQs
- → How do I achieve a crisp texture in this salad?
Use fresh, firm cucumbers and slice them just before serving. Chilling the salad for at least 10 minutes helps meld flavors while preserving crunch.
- → Can I adjust the heat level in the dressing?
Yes, modify the amount of chili flakes according to your spice preference or omit them for a milder taste.
- → What are good ingredient substitutions for the dressing?
Swap soy sauce with tamari for gluten-free needs, and replace cilantro with mint or basil for a different aromatic profile.
- → How should I store leftovers?
Store in an airtight container in the refrigerator and consume within 1-2 days to maintain freshness and crispness.
- → What dishes pair well with this cucumber salad?
This salad complements grilled meats, rice bowls, or can be enjoyed as a light, refreshing snack on its own.