Save The first time I made this cucumber salad was during a heatwave when my kitchen felt like an oven. I needed something cold, crunchy, and refreshing but didnt want to turn on the stove. Now whenever summer hits, this is the first recipe I reach for. Its become my go-to potluck contribution because people always ask for the recipe.
I brought this to a friends barbecue last summer and watched it disappear in minutes. My cousin who claims to hate cucumbers went back for three servings. Theres something about the combination of cold crisp cucumbers with that savory sesame soy punch that makes it impossible to stop eating.
Ingredients
- 2 large English cucumbers: English cucumbers have thinner skins and fewer seeds, making them perfect for salads without peeling or seeding.
- 2 scallions, thinly sliced: These add a mild onion bite that complements the dressing without overpowering the fresh cucumber flavor.
- 3 tbsp soy sauce: Low sodium is crucial here because the sauce concentrates as it sits, and regular soy can become overwhelmingly salty.
- 1½ tbsp rice vinegar: Provides just enough acidity to brighten all the flavors without the harshness of white vinegar.
- 1 tbsp toasted sesame oil: The toasted version is essential for that deep nutty aroma that makes the dressing unforgettable.
- 1½ tsp sugar or honey: Just enough to balance the salty soy sauce and bring everything together.
- 1 garlic clove, finely grated: Grating distributes the garlic flavor evenly throughout the dressing without any harsh chunks.
- 1 tsp fresh ginger, grated: Adds a warm zing that cuts through the coolness of the cucumbers.
- ½ to 1 tsp chili flakes: Start with half and adjust after tasting.
- 1 tbsp sesame seeds: White or black, they add that restaurant finish and extra nuttiness.
- 1 tbsp fresh cilantro: Optional but adds a fresh herbal finish that brightens the whole bowl.
Instructions
- Slice the cucumbers:
- Cut them in half lengthwise, then slice into quarter-inch thick half-moons. The crescent shape catches more dressing.
- Prep the shaking vessel:
- Toss cucumber slices and scallions into a large resealable bag or tight-lidded container.
- Whisk the dressing:
- Combine soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, and chili flakes until sugar completely dissolves.
- The shake moment:
- Pour dressing over vegetables, seal tight, and shake vigorously for 30 seconds. This is the fun part.
- Let it rest:
- Refrigerate at least 10 minutes, but 30 minutes is better. This brief rest transforms good into incredible.
- Finish and serve:
- Transfer to a bowl, sprinkle with sesame seeds and cilantro. Serve chilled and watch it vanish.
Save This salad taught me that sometimes the simplest dishes make the biggest impact. My grandmother would shake her head laughing at how much my family fights over the last pieces, considering its just cucumbers and sauce. But thats exactly the point.
Make It Your Own
Ive experimented with adding thinly sliced radishes for extra peppery crunch and color contrast. Sometimes I throw in shredded carrots when I want more sweetness. The base formula works with almost any crisp vegetable you have in the fridge.
Serving Suggestions
This salad brightens up rich heavy meals like grilled meats or fatty fish. I also love it alongside simple rice bowls or grain bowls where it provides crunch and acidity. Its equally perfect as a late night snack straight from the container.
Storage and Meal Prep
The salad actually gets better over time, making it ideal for meal prep. I make a double batch and keep it for up to four days, though it rarely lasts that long. The cucumbers soften slightly but remain satisfyingly crisp.
- Store in the same bag or container you used for shaking
- Give it a quick shake before serving to redistribute the dressing
- Add fresh garnish right before serving to keep it looking vibrant
Save Sometimes the best recipes are the ones that require no heat, no fuss, and almost no cleanup. This cucumber salad hits all those marks while delivering big bold flavor in every crunchy bite.
Recipe Guide
- → How do I prepare the cucumbers for best texture?
Trim the ends and slice cucumbers in half lengthwise, then cut into ¼-inch thick half-moons for a crisp texture that holds well in the dressing.
- → Can I adjust the spicy heat in the dish?
Yes, modify the amount of chili flakes to suit your preference, starting from ½ teaspoon up to 1 teaspoon for gentle heat or more for a stronger kick.
- → What alternative herbs can be used for garnish?
Fresh cilantro is traditional, but you can swap it with mint or basil for a different herbal aroma and flavor profile.
- → Is this dish best served immediately or after chilling?
Allow the cucumber mixture to chill for at least 10 minutes to let the flavors meld and enhance the crispness before serving.
- → Are there any suggested additions to increase crunch?
Add thinly sliced radishes or carrots to introduce extra crunch and complement the refreshing base perfectly.