Save The first time I made this cucumber salad, I was skeptical about the 'shake' method. I'd always dressed salads gently with tongs, but something about tossing cucumbers in a sealed bag promised perfect coverage. My tiny kitchen was filled with the scent of toasted sesame oil and garlic within minutes, and when I finally tasted it, I understood why this recipe keeps circulating online. The cucumbers stay impossibly crisp, and every single piece gets coated in that addictive sauce. It's become my go-to when I need something refreshing but don't want to turn on the stove.
Last summer, I brought this to a backyard barbecue where everyone was hovering over the grill. I set the bowl on the side table and suddenly noticed people drifting away from the burgers, hovering over this simple salad instead. My friend Sarah asked for the recipe three times that afternoon, and now she makes it every week for her work lunches. There's something about the combination of cool cucumbers and that zesty, salty-sweet dressing that makes people instinctively reach for seconds.
Ingredients
- 2 large English cucumbers: These have thinner skins and fewer seeds, meaning better texture and no need to peel them
- 2 scallions, thinly sliced: They add a mild onion bite that balances the rich sesame oil
- 3 tbsp soy sauce: Low sodium gives you control over the salt level while still providing that deep umami base
- 1½ tbsp rice vinegar: The acidity cuts through the oil and brightens everything without being harsh
- 1 tbsp toasted sesame oil: Don't skip the toasted version—it's where most of the flavor lives
- 1½ tsp sugar or honey: Just enough to round out the salty elements and help the dressing cling
- 1 garlic clove, finely grated: Grating releases more flavor than mincing and distributes it evenly
- 1 tsp fresh ginger, grated: Adds warmth and depth that dried ginger can't match
- ½–1 tsp chili flakes: Start with half and taste before adding more—heat builds as it sits
- 1 tbsp sesame seeds: White or black work, but mix them for the prettiest presentation
- 1 tbsp fresh cilantro, chopped: Optional if you're one of those people, but it adds a fresh herbal finish
Instructions
- Slice your cucumbers:
- Cut them in half lengthwise, then slice into quarter-inch half-moons—thick enough to maintain crunch but thin enough to absorb the dressing
- Combine vegetables:
- Place the cucumber slices and scallions in a large resealable bag or container with a tight lid
- Whisk the dressing:
- Combine soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, and chili flakes until the sugar completely dissolves
- Shake it up:
- Pour the dressing over the vegetables, seal tightly, and shake vigorously for 30 seconds
- Let it rest:
- Refrigerate for at least 10 minutes, though 30 minutes is even better for flavor melding
- Finish and serve:
- Transfer to a bowl and sprinkle with sesame seeds and cilantro right before serving
Save I've started keeping a jar of pre-mixed dressing in my fridge just for those nights when I need something fresh but have zero energy. Sometimes I eat it straight from the bowl standing in front of the open refrigerator door, which isn't exactly elegant but is honest. My partner caught me doing this once and just grabbed a fork, no judgment whatsoever. That's the kind of salad this is—the kind that creates little moments of unexpected joy in an otherwise ordinary week.
Making It Your Own
Once you master the basic shake method, you'll start seeing possibilities everywhere. I've added shredded carrots for color and extra vitamins, thinly sliced radishes for peppery crunch, and even julienned bell peppers when I needed color. The dressing works with almost any raw vegetable, so use what you have or what looks good at the market.
The Heat Factor
Chili flakes can be unpredictable depending on how fresh they are, so start conservatively and let people add more at the table if they want. I've made batches that tasted mild initially but turned into something surprisingly spicy after an hour in the fridge. The garlic and ginger also build over time, so what seems subtle at first will have more kick later.
Perfect Pairings
This salad cuts through rich foods beautifully, making it ideal alongside grilled meats, heavy curries, or anything fried. I've served it with Korean beef bowls, teriyaki chicken, and even as a refreshing counterpoint to spicy Thai dishes. The acid and crunch cleanse your palate between bites.
- Make a double batch because it disappears faster than you expect
- The texture is best within 24 hours, though the flavor lasts for days
- Save any leftover dressing—it's fantastic on steamed rice or roasted vegetables
Save There's something deeply satisfying about a recipe that delivers so much flavor with so little effort. This cucumber salad has saved me on countless hot days and busy nights, and I hope it finds a permanent spot in your rotation too.
Cooking Questions & Answers
- → What type of cucumbers work best?
Large English cucumbers are ideal for their crisp texture and mild flavor, making them perfect for this salad.
- → Can I adjust the heat level in the dressing?
Yes, the chili flakes can be increased or reduced according to your preferred spiciness level.
- → Is there a substitute for soy sauce?
Tamari is a great gluten-free alternative that maintains a similar savory depth.
- → How long should the salad rest before serving?
Letting it chill for at least 10 minutes allows the flavors to meld and the cucumbers to absorb the dressing.
- → What garnishes enhance the salad?
Toasted sesame seeds add nuttiness, while fresh cilantro offers a bright herbal note, both complementing the overall flavor.