Save There's something magical about the sound of vegetables tumbling inside a mason jar, and this cucumber salad taught me that the best dishes sometimes come from the simplest gestures. A friend handed me a jar one summer afternoon, showed me how to shake it with intention, and suddenly what could have been just a side dish became a ritual. The bright vinegar, the sesame oil catching the light, the anticipation of opening that lid to find everything perfectly coated—it felt like a small ceremony, not a chore. That's when I realized this salad deserved to be more than an afterthought.
I made this for a weeknight dinner when energy was low but everyone was hungry, and watching my partner close their eyes after the first bite told me everything. The way that tangy-sweet dressing brightened their whole expression reminded me why simple food done well can shift a tired evening into something better. No elaborate techniques, no stress—just excellent cucumbers and five minutes of shaking a jar.
Ingredients
- English cucumbers: Use two large ones, sliced thin—they have fewer seeds and stay crisp longer than regular varieties, which matters when you're letting them sit in dressing.
- Spring onions: Thinly slice both white and green parts for a gentle onion flavor that doesn't overpower the delicate cucumbers.
- Red chili: Optional but worth it for a subtle heat that builds with each bite; slice it fine so the flavor distributes evenly.
- Rice vinegar: This is the backbone—three tablespoons creates that perfect tangy snap without being harsh.
- Soy sauce: One tablespoon adds depth and saltiness; use tamari if you need gluten-free.
- Sesame oil: Two teaspoons bring a toasted, nutty richness that makes this distinctly Asian-inspired and utterly addictive.
- Sugar or maple syrup: The sweetness balances the acid and salt, creating harmony rather than any single dominating flavor.
- Fresh ginger and garlic: One teaspoon of grated ginger and one clove of minced garlic wake everything up without overwhelming.
- Toasted sesame seeds: One teaspoon in the dressing plus more as garnish adds texture and a warm, toasted note.
- Fresh cilantro: Two tablespoons chopped, scattered just before serving, keeps it bright and alive.
Instructions
- Prepare your vegetables:
- Slice your cucumbers thin—a mandoline works beautifully if you have one, though a sharp knife is just fine. Thinly slice the spring onions and chili, keeping everything roughly uniform so it all gets coated evenly when you shake.
- Build the dressing:
- In a small bowl, whisk rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds together until the sugar dissolves completely. Taste it straight from the spoon—the dressing should make your mouth water with a balance of tangy, sweet, salty, and nutty.
- Combine and shake:
- Put your sliced cucumbers, spring onions, and chili into a large jar with a tight-fitting lid. Pour the dressing over the top, secure the lid firmly, and shake vigorously for thirty seconds, moving the jar in circles and up and down. You'll feel the vegetables tumbling and coating themselves in that gorgeous dressing—this is the moment where the magic happens.
- Let it meld:
- Set the jar down and let it sit for five minutes on the counter. This resting time lets the flavors settle into the cucumbers and makes everything taste more intentional, more complete.
- Finish and serve:
- Open the lid, sprinkle fresh cilantro and extra sesame seeds over the top, and either serve directly from the jar or transfer to a serving bowl. The presentation matters as much as the taste here.
Save One evening, I brought this salad to a potluck where someone had made an elaborate hot dish that no one touched much. Meanwhile, the jar of shaken cucumbers got passed around the table, each person going back for more, and someone asked for the recipe before dessert was even served. That's when I understood that fussiness isn't what wins people over—generosity, brightness, and letting good ingredients shine through do.
Why the Shake Method Works
Shaking a jar might seem silly compared to tossing in a bowl, but there's real technique here. The friction and movement of the shake coats every single surface of the cucumber more thoroughly than stirring ever could, and the enclosed space keeps the dressing from splashing everywhere. More importantly, there's something almost meditative about it—the act of shaking becomes part of making the dish, not separate from it. You're not standing there waiting for food to be ready; you're actively engaged in creating the flavor you're about to taste.
Variations and Additions
This salad is forgiving and loves company. Add thinly sliced radishes or carrots if you want extra crunch and color, or sneak in some thinly sliced bell peppers for sweetness. A squeeze of fresh lime juice brightens everything even more if you're in the mood for extra tang. I've also added crispy tofu cubes to make it a complete light meal, or scattered it over rice with grilled chicken for something more substantial. The base is solid enough to handle these additions without losing its identity.
Serving and Pairing Ideas
This salad feels right alongside almost anything—grilled meats, roasted tofu, rice bowls, or as part of a larger spread of small dishes. It's also brilliant as a light snack on its own, straight from the jar if you're eating alone. Serve it cold or at room temperature, never warm, and remember that it actually tastes better the next day once the flavors have had time to really settle into the cucumbers. If you're making it ahead, hold off on the cilantro and extra sesame seeds until just before serving so they stay fresh and don't get soggy.
- Great alongside grilled meats, especially chicken or pork.
- Perfect in rice bowls with roasted vegetables and protein of your choice.
- Brilliant as an appetizer or palate-cleanser between rich courses.
Save What I love most about this recipe is that it never feels like you're trying too hard, yet it always feels thoughtful and special. It's the kind of salad that makes people feel cared for without exhausting you in the process.
Common Recipe Questions
- → What gives the salad its tangy flavor?
The tangy flavor comes primarily from rice vinegar combined with soy sauce and a touch of maple syrup, balancing acidity and sweetness.
- → Can I adjust the spiciness of this dish?
Yes, you can omit or reduce the red chili slices to make the dish milder or add more for extra heat.
- → Is there a gluten-free alternative for soy sauce?
Tamari is recommended as a gluten-free substitute for traditional soy sauce in this dish.
- → What is the best way to mix the dressing and vegetables?
Placing all ingredients in a jar and shaking vigorously ensures even coating and fresh flavor infusion.
- → Can I add other vegetables to enhance texture?
Thinly sliced radishes or carrots can be added for additional crunch and color.