Save I discovered this salad by accident on a sticky summer evening when my refrigerator held nothing but cucumbers, soy sauce, and the fading hope of making dinner. A friend had just mentioned the viral version they'd seen online, and something about shaking it all together in a bag felt wonderfully simple. The first bite was a revelation—crisp, tangy, alive with ginger and garlic, the kind of thing that makes you wonder why you don't make it every week.
I made this for a potluck where I showed up late with just a bag of cucumbers and a bottle of sesame oil, convinced I'd already messed up. By the time dinner happened, people were asking for the recipe while fishing through the container for the last slices. That's when I realized this wasn't just a side dish—it was the thing everyone actually wanted.
Ingredients
- 2 large English cucumbers, ends trimmed: English cucumbers have fewer seeds and thinner skin, so you don't need to peel them unless you want to.
- 2 scallions, thinly sliced: They add a bright bite that regular onions would overpower.
- 3 tbsp soy sauce (low sodium recommended): Low sodium lets you taste the other flavors instead of just salt.
- 1½ tbsp rice vinegar: This is gentler than regular vinegar and gives the dressing its sweet-tart backbone.
- 1 tbsp toasted sesame oil: The toasted kind has actual flavor; regular sesame oil tastes like almost nothing.
- 1½ tsp sugar (or honey): Just enough to round out the sharpness without making it dessert.
- 1 garlic clove, finely grated: Grating instead of mincing releases more juice and spreads the flavor evenly.
- 1 tsp fresh ginger, grated: Fresh ginger adds warmth and a subtle bite that dried ginger can't match.
- ½–1 tsp chili flakes (adjust to taste): Start with half a teaspoon unless you know you like heat.
- 1 tbsp sesame seeds (white or black): Toasting them yourself makes a difference, but the ones you have work fine.
- 1 tbsp fresh cilantro, chopped (optional): It's optional because some people have that weird cilantro-tastes-like-soap thing, and I respect that.
Instructions
- Wash and slice the cucumbers:
- Pat them completely dry—any moisture on the skin makes the slicing less satisfying. Cut them in half lengthwise, then turn each half flat-side down and slice into ¼-inch half-moons; you want them thick enough to stay crisp but thin enough to drink in the dressing.
- Load the container:
- Toss the cucumber slices and scallions into a large resealable bag or a container with a lid. This is where the magic happens—the bag lets you shake everything without dirtying a bowl.
- Make the dressing:
- Whisk soy sauce, rice vinegar, sesame oil, sugar, grated garlic, grated ginger, and chili flakes in a small bowl until the sugar fully dissolves. Taste it straight from the whisk—it should taste bold and a little sharp, because the cucumbers will soften it as they sit.
- Shake it all together:
- Pour the dressing over the cucumbers and seal the bag tightly. Shake hard for about 30 seconds; you'll feel the cucumbers start to soften slightly and the colors will deepen as the soy sauce coats everything.
- Let it rest:
- Refrigerate for at least 10 minutes so the flavors actually meld instead of just sitting on top of each other. You can make this hours ahead—it actually gets better over a few hours as long as you eat it the same day.
- Finish and serve:
- Pour everything into a serving bowl, sprinkle with sesame seeds and cilantro, and serve cold. The longer it sits, the softer the cucumbers get, so don't let it linger at room temperature.
Save My partner grabbed a fork and ate this straight from the container at midnight, standing in front of the open refrigerator, and suddenly I understood that some dishes transcend their job description. This stopped being a side and became a comfort in itself.
Why This Dressing Works
The magic isn't one ingredient—it's the balance. Soy sauce brings salt and umami depth, rice vinegar adds brightness without the harshness of white vinegar, and toasted sesame oil gives everything a nutty warmth that ties it together. The ginger and garlic aren't shy; they announce themselves in the best way. Sugar softens the edges just enough to make you want another bite.
How to Make It Your Own
This salad is a blank canvas if you want it to be. Some nights I add thinly sliced radishes for extra crunch or shredded carrots for sweetness. Other times I swap the cilantro for mint or basil—mint makes it feel fresh and almost meditative, while basil pushes it toward something more herbaceous. The dressing is sturdy enough to handle whatever vegetable you throw at it.
Serving Ideas
This pairs beautifully with grilled chicken or fish if you're building a meal, but honestly, I make it just to have around. It's perfect with rice bowls, alongside dumplings, or eaten straight from a container while you're cooking something else. Cold, snappy, and ready whenever you need a moment of brightness.
- Serve it chilled for maximum crispness and flavor.
- Make it earlier in the day and eat it that same evening for the best texture.
- If it sits longer than a few hours, the cucumbers soften—still delicious, just different.
Save This recipe taught me that sometimes the simplest dishes are the ones we crave most. Keep making it.
Recipe FAQs
- → How do I get cucumbers evenly coated with the dressing?
Place cucumber slices and scallions in a sealed bag or container with the dressing, then shake vigorously for about 30 seconds to ensure even coverage.
- → Can I adjust the heat level in the dressing?
Yes, adjust chili flakes to taste depending on your preferred spice level, adding less for mild or more for a stronger kick.
- → What are good garnishes for this cucumber salad?
Sprinkle with toasted sesame seeds and chopped fresh cilantro. Alternatively, fresh mint or basil can be used for a different flavor profile.
- → How long should the salad rest before serving?
Chill the salad for at least 10 minutes to allow flavors to meld and develop crispness.
- → Is this dish suitable for vegan and dairy-free diets?
Yes, this cucumber dish is naturally vegan and dairy-free, using plant-based ingredients and oil.