Pin it There's something about the sound of a jar being shaken that makes you feel like a real cook, even when you're just mixing a salad. I discovered this cucumber salad on a sweltering afternoon when my fridge was practically empty—just cucumbers, ginger, and some rice vinegar I'd been meaning to use. Five minutes later, I had this crisp, tangy thing that tasted like it came from a restaurant, and the best part was watching friends' faces light up when they realized how simple it was to make.
I made this for my family's outdoor lunch last summer, and my uncle asked for the recipe before he'd even finished his first bite. What struck me was how it didn't feel fussy or precious—it was just honest food that tasted bright and alive. Someone eventually mentioned they'd add lime juice next time, and the whole table nodded like we'd solved something important together.
Ingredients
- English cucumbers: The thin-skinned kind that don't need peeling, and they hold onto the dressing without getting waterlogged if you don't let them sit too long.
- Spring onions: They add a gentle onion sharpness that rounds out the richness of the sesame oil.
- Red chili: Optional, but it gives you a quiet heat that builds in the back of your throat.
- Rice vinegar: Milder and slightly sweet compared to regular vinegar, which is why it doesn't overpower everything.
- Soy sauce: Use tamari if you need gluten-free, and honestly the flavor difference is barely noticeable.
- Sesame oil: Just a little goes a long way—it's concentrated and fragrant, so don't be tempted to pour extra.
- Sugar or maple syrup: It balances the acidity and brings out the vegetables' natural sweetness.
- Fresh ginger and garlic: Minced small so they distribute evenly and give you little flavor bursts throughout.
- Toasted sesame seeds: They add nuttiness and texture, plus that toasty smell that makes everything feel more intentional.
- Cilantro: Fresh and herbaceous, sprinkled on at the very end so it doesn't wilt into the dressing.
Instructions
- Gather and slice:
- Lay out your cucumbers and spring onions on a cutting board and slice them thin—this is where a sharp knife makes all the difference, and you'll feel it glide through instead of crushing. If you're using chili, slice it thinly and leave the seeds in or take them out depending on how much heat you want.
- Make the dressing:
- Whisk the rice vinegar, soy sauce, sesame oil, sugar, ginger, and garlic together in a small bowl until the sugar dissolves—you should taste a balance of tangy, salty, and slightly sweet. Stir in the toasted sesame seeds last so they don't sink to the bottom.
- Combine everything:
- Put the cucumbers, spring onions, and chili into a jar with a tight lid or a bowl you can cover, then pour the dressing over top. This is where the magic happens—seal the lid and shake it hard for thirty seconds, listening for the sound of everything moving around inside.
- Let it rest:
- Give the salad five minutes to sit so the flavors can actually meld and the cucumbers can soften just a tiny bit without losing their crunch. Right before you serve, scatter cilantro and extra sesame seeds on top for color and a fresh herbal note.
Pin it The first time someone called this my salad instead of just a recipe I shared, I realized I'd made something that belonged to them now too. It's one of those dishes that quietly becomes part of how people remember good food and easy afternoons.
Why This Salad Became My Default
I started making this because it fit perfectly into the gap between wanting something fresh and not having time to fuss. It works as a side to almost anything—grilled fish, roasted chicken, spicy curries, or even sitting alone as a light lunch. The ingredients are forgiving; you can adjust the chili heat, skip the garlic if it's too strong for you, or add lime juice the way my uncle suggested. What made it stick around my kitchen is that it tastes intentional without requiring skill, and it always tastes good whether you're careful with measurements or just throwing things together.
Ways to Make It Your Own
The beauty of this salad is how it welcomes additions without becoming messy. I've added thinly sliced radishes for extra crunch, grated carrots for sweetness, or even thin slices of daikon when I had it on hand. You can introduce heat with more chili or a splash of chile oil, add nuttiness with roasted peanuts or cashews, or bring in crunch with crushed peanuts or toasted almonds. Some people stir in a tablespoon of peanut butter to make it more substantial, and that absolutely works if you want something closer to a meal.
Serving and Storage
Serve this cold or at room temperature, ideally within an hour of making it so the cucumbers stay crisp. If you do make it ahead, store the vegetables and dressing separately and combine them just before eating. The dressing keeps in the fridge for a week, which means you can quickly put together a fresh batch anytime the craving hits.
- Toss in fresh herbs like mint or basil if you want to shift the flavor slightly.
- A squeeze of fresh lime juice before serving adds brightness that people always notice.
- Serve alongside rice bowls, grilled proteins, or as part of a spread of small plates.
Pin it This salad reminds me that some of the best things to eat come from having almost nothing in the kitchen and deciding to make something anyway. It's become a reliable friend in my cooking life, the kind of recipe you reach for because you know it will deliver.
Recipe FAQs
- → What cucumbers work best for this salad?
English cucumbers are ideal due to their thin skin and mild flavor, but small seedless cucumbers can also be used for a crisp texture.
- → Can I adjust the spiciness of the salad?
Yes, the red chili is optional and can be omitted or adjusted according to your heat preference to keep the salad mild or add a spicy kick.
- → How long should the salad sit before serving?
Letting the salad sit for about 5 minutes allows the flavors to meld, enhancing the tangy and savory notes without wilting the cucumbers.
- → Are there any good substitutions for the dressing ingredients?
Maple syrup can replace sugar for sweetness, and tamari works as a gluten-free alternative to soy sauce while maintaining the umami flavor.
- → What dishes pair well with this salad?
This crisp salad complements grilled meats, tofu, or rice bowls, adding a refreshing and zesty contrast to richer dishes.
- → Can I add other vegetables to enhance the crunch?
Yes, thinly sliced radishes or carrots add extra crunch and color, complementing the cucumber’s crispness.