Pin It I discovered this salad by accident on a sweltering afternoon when my fridge felt emptier than my patience. Someone had left a bag of English cucumbers on my counter, and instead of letting them wilt, I grabbed soy sauce and sesame oil on instinct. That first shake—vigorous, almost aggressive—changed everything. The dressing clung to each slice like it had been waiting all along, and suddenly I understood why this had gone viral. It wasn't complicated; it was just right.
I made this for a potluck last summer where everyone brought heavy casseroles and pasta salads. Mine arrived in a glass container, bright and glistening, and people kept coming back for more bites between bites of heavier dishes. Someone asked if I'd bought it from somewhere, and I laughed—the highest compliment a simple recipe can get. It became the thing I'm now asked to bring to every gathering.
Ingredients
- English cucumbers: They're less watery than regular ones and have thinner, more tender skins you don't need to peel, which means less prep work and better texture in every bite.
- Soy sauce: Low sodium lets the other flavors shine without turning the salad into a salt bomb, and a good quality one makes a noticeable difference in depth.
- Rice vinegar: Milder and slightly sweeter than white vinegar, it balances the saltiness of the soy with a gentle tang that won't overpower delicate cucumber.
- Toasted sesame oil: This is the secret weapon—just a splash adds that nutty, aromatic richness that makes people ask what you did differently.
- Fresh ginger and garlic: Grating them instead of mincing releases more juice and distributes them evenly through the dressing, creating better flavor without chunks.
- Chili flakes: Start with half a teaspoon if you're unsure; you can always add more heat, but you can't take it back.
- Sesame seeds: They add a subtle crunch and nuttiness that feels more special than the salad has any right to be.
Instructions
- Prep your cucumbers:
- Wash and dry them thoroughly—any moisture on the surface will dilute your dressing. Slice them in half lengthwise, then cut into quarter-inch half-moons; this shape hugs the dressing and looks more elegant than chunks.
- Get everything in one place:
- Toss your cucumber slices and sliced scallions into a resealable bag or container with a tight lid. This setup is key to the magic that comes next.
- Make the dressing:
- Whisk soy sauce, rice vinegar, sesame oil, sugar, grated garlic, and ginger together in a small bowl until the sugar fully dissolves. Taste it straight—it should make you pucker slightly with a savory-sweet-spicy balance.
- Shake it up:
- Pour the dressing over the cucumbers and seal your container, then shake vigorously for 30 seconds like you mean it. You'll feel the dressing coat every slice, and the sound becomes oddly satisfying.
- Let it rest:
- Refrigerate for at least 10 minutes so the cucumbers absorb the flavors while staying crisp. This waiting period is when the magic happens, even though it feels anticlimactic.
- Finish and serve:
- Transfer to a serving bowl, sprinkle sesame seeds and cilantro on top, and serve cold. The contrast between the chilled, juicy cucumber and warm spices is exactly what summer tastes like.
Pin It My neighbor tried this once and came back the next day asking for the recipe, which made me realize this wasn't just a salad—it was something people wanted to recreate in their own kitchens. That small moment of pride over something so simple stuck with me.
The Beauty of Minimal Cooking
There's something liberating about a recipe that asks nothing of your stove or oven. This salad respects your time and your desire to keep the kitchen cool. It's proof that restraint in cooking can feel more generous than effort—you get maximum flavor with minimum fuss, which somehow makes it taste better.
Building Flavor in Dressing
I used to think dressing was just oil and acid mixed together, but watching the garlic and ginger release their oils into the soy and vinegar taught me that flavor building is about balance and patience. The sugar isn't there to make it sweet; it's there to round out the sharp edges and let every note sing. Once you understand this, you start experimenting with other dressings and suddenly everything tastes better.
Variations and Pairings That Keep Things Fresh
This base dressing is flexible enough that you can swap ingredients without losing the soul of the dish. I've added thinly sliced radishes on nights when I wanted extra crunch, and once I replaced cilantro with fresh mint just because that's what I had. It pairs beautifully beside grilled chicken or fish, nestles perfectly into rice bowls, or stands alone as a snack when you need something light and satisfying. The point is to make it yours.
- Try adding julienned carrots or daikon radish for color and extra crispness.
- Swap cilantro for mint, basil, or even Thai basil depending on your mood and what's in your garden.
- Serve it chilled straight from the fridge for maximum refreshment, or let it sit at room temperature for 30 minutes if you prefer softer cucumbers.
Pin It This salad has become my answer to almost everything—a side dish, a light lunch, something to bring when I'm not sure what else to contribute. It reminds me that the best recipes are often the ones that feel effortless to make but taste like you did something extraordinary.
Questions About This Recipe
- → How should I prepare the cucumbers for best texture?
Trim the ends and slice English cucumbers into ¼-inch thick half-moons for a crisp, refreshing bite.
- → Can I adjust the heat level in the dressing?
Yes, adjust chili flakes according to your preference, starting with ½ teaspoon and increasing gradually.
- → Are there alternative herbs to cilantro for garnish?
Fresh mint or basil can be used as a substitute for cilantro to offer a different aromatic twist.
- → What is the purpose of shaking the salad in a bag?
Shaking ensures even coating of cucumbers and scallions with the flavorful dressing while lightly bruising ingredients for better flavor absorption.
- → How long should the salad rest before serving?
Allow at least 10 minutes in the refrigerator to let the flavors meld, enhancing the overall taste and texture.