Save There's something oddly satisfying about a salad that comes together in a mason jar—no fancy equipment, no stress. I discovered this cucumber salad on a sweltering afternoon when my kitchen felt too hot for cooking, and all I had were crisp English cucumbers from the farmers market and a few Asian pantry staples. The magic moment came when I sealed that jar and shook it hard, listening to the rhythmic slosh of dressing coating every slice. What emerged was bright, tangy, and so refreshing it became my go-to side dish for everything from grilled dinners to quiet lunches eaten straight from the container.
I remember bringing this to a potluck where everyone was tired of heavy salads, and watching people's faces light up at the first bite. The combination of tangy rice vinegar, gentle sesame oil, and just enough heat from the ginger hit exactly the right note. Someone actually asked for the recipe before finishing their plate, which felt like the highest compliment.
Ingredients
- English cucumbers (2 large, thinly sliced): These are watery, mild, and have thin skin you don't need to peel—use a mandoline or vegetable slicer if you have one, but a sharp knife works just fine.
- Spring onions (2, thinly sliced): The mild onion flavor softens slightly in the dressing while keeping a pleasant crunch.
- Red chili (1 small, finely sliced, optional): Even a thin slice brings unexpected warmth; adjust based on your heat tolerance or leave it out entirely.
- Rice vinegar (3 tbsp): This is the backbone of the dressing—milder and slightly sweet compared to white vinegar, it won't overpower the delicate cucumbers.
- Soy sauce (1 tbsp, or tamari for gluten-free): The umami anchor that makes everything taste savory and complete; use tamari if you need it gluten-free.
- Sesame oil (2 tsp): A little goes a long way—toasted sesame oil adds a nutty depth that makes this dressing unmistakably Asian-inspired.
- Sugar or maple syrup (1 tbsp): Just enough to balance the vinegar's bite and bring out the natural sweetness of the cucumbers.
- Fresh ginger (1 tsp, grated): Freshly grated ginger is non-negotiable here; bottled ginger loses its bright, peppery edge.
- Garlic (1 clove, minced): One small clove is plenty—the flavor intensifies as it sits in the dressing.
- Toasted sesame seeds (1 tsp, plus more for garnish): These add texture and a subtle, toasted nuttiness that ties everything together.
- Fresh cilantro (2 tbsp, chopped): A fresh, almost citrusy finishing touch that brightens the whole salad.
Instructions
- Gather and slice everything:
- Cut your cucumbers into thin, even slices—they'll absorb the dressing better this way. Thinly slice the spring onions and chili if using, and have them ready to go.
- Build your jar:
- Transfer the sliced cucumbers, spring onions, and chili into a large jar with a tight-fitting lid, or use a salad bowl with a cover. This is key—you need a seal for the shaking method to work.
- Make the dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds. Keep whisking until the sugar fully dissolves and everything looks smooth and combined.
- Pour and seal:
- Pour the dressing over the cucumber mixture, secure the lid tightly, and prepare yourself—you're about to shake.
- Shake it all together:
- Hold that jar with both hands and shake vigorously for about 30 seconds. You'll hear the dressing slosh around, coating every cucumber slice. This is the fun part, and it actually works—no need to toss carefully in a bowl.
- Let it rest:
- Set the jar down and let the salad sit for 5 minutes. The flavors will meld, the cucumbers will soften just slightly, and the whole thing will taste better than it did immediately after shaking.
- Finish and serve:
- Sprinkle the chopped cilantro and a few extra sesame seeds over the top before serving. You can serve it straight from the jar or transfer it to a bowl if you prefer.
Save What started as a quick side dish has become my secret weapon for busy weeknights. There's something about the simplicity of it—no cooking, minimal ingredients, maximum flavor—that makes it feel like a gift to yourself after a long day.
Why This Works as a Side
This salad is endlessly versatile. I've served it alongside grilled chicken, crispy tofu, fatty fish, and everything in between. The acidity and brightness cut through rich dishes without demanding attention, and it never feels heavy. It also travels well—shake it fresh right before eating, or pack it in the jar and let people open it at the table for an element of fun.
Variations to Keep It Interesting
Once you've made this a few times, you'll start seeing ways to adjust it. Add thinly sliced radishes or carrots for extra crunch and color, squeeze in fresh lime juice for deeper tang, or bump up the chili if you like heat. I've even added thin slices of watermelon radish for a pop of color, and finely shredded cabbage works beautifully as a substitute for some of the cucumber.
Making It Your Own
The dressing is forgiving enough to play with, depending on what you have and what you're craving. If maple syrup isn't on hand, honey works perfectly—or even a pinch more rice vinegar if you want extra tang. The proportions are sturdy, so adjusting slightly won't break anything.
- For extra crunch and color, layer in thinly sliced radishes, carrots, or watermelon radish.
- A squeeze of fresh lime juice adds brightness if you're in the mood for something sharper.
- This salad pairs beautifully with rice bowls, grilled proteins, or as a light lunch on its own.
Save This cucumber salad has taught me that the best dishes are often the simplest ones—just good ingredients, a method that makes sense, and enough respect for timing to let flavors actually blend. Make it once, and it'll become part of your regular rotation.
Recipe FAQs
- → What gives the salad its tangy flavor?
The tangy flavor comes from rice vinegar combined with a touch of sugar and soy sauce, balancing sweet and savory notes.
- → Can this salad be made gluten-free?
Yes. Use tamari instead of soy sauce to keep the dressing gluten-free without sacrificing flavor.
- → How should the salad be served?
Serve chilled or at room temperature as a refreshing side dish or light snack alongside grilled proteins or rice bowls.
- → Is it necessary to shake the salad in a jar?
Shaking in a jar helps evenly coat the cucumber slices with the dressing, but tossing thoroughly in a covered bowl works as well.
- → Can the heat level be adjusted?
Yes. Adjust or omit the red chili according to your preferred spice level for a milder or more robust flavor.
- → What garnishes enhance this salad?
Fresh cilantro and toasted sesame seeds add aroma, flavor, and a pleasant texture contrast to the salad.