Save to Pinterest I discovered this salad completely by accident on a humid summer afternoon when my fridge felt embarrassingly full of cucumbers and I had nothing else to work with. A friend mentioned she'd been making a viral TikTok version, and I was skeptical—how exciting could shaken cucumbers really be? But the moment I poured that soy-sesame dressing over them and sealed the bag, something shifted. The shake, the sound, the way the flavors seemed to wake up in just ten minutes—it became the thing I make when I want to feel like I've accomplished something delicious without any real effort.
Last summer I made this for a potluck where everyone brought elaborate dishes, and somehow this simple shaken salad was the first thing to disappear. A neighbor asked for the recipe, and I realized it wasn't just about the ingredients—it was that people could taste the lack of pretension, the crispness that stayed perfect for hours, the way it paired with everything else on the table without demanding attention.
Ingredients
- English cucumbers: Use the longer, thinner ones because they have fewer seeds and stay crunchier longer than regular cucumbers.
- Soy sauce: Low sodium keeps the salad balanced rather than oversalted, and you'll actually taste the other flavors.
- Rice vinegar: This is gentler than regular vinegar and gives the dressing a subtle sweetness that makes sense with the soy and sesame.
- Toasted sesame oil: The toasted version has more flavor, so a little goes a long way—don't use the light kind.
- Ginger and garlic: Grate them fresh; they'll dissolve into the dressing and create little bursts of warmth throughout.
- Chili flakes: Start with half a teaspoon and taste as you go—some people like it barely there, others want it to linger.
- Scallions: Slice them thin so they stay tender and absorb the dressing instead of staying separate.
- Sesame seeds: Toast them yourself if you have time; they taste brighter and crunchier than the store-bought versions.
Instructions
- Prepare the cucumbers:
- Wash them thoroughly, trim the ends, then halve them lengthwise and slice into quarter-inch half-moons. They should be uniform so they soak up the dressing evenly.
- Bag up your vegetables:
- Throw the cucumber slices and thinly sliced scallions into a large resealable bag or container with a tight lid. Make sure there's a little room for shaking.
- Build the dressing:
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, grated garlic, and ginger until the sugar dissolves completely. This takes maybe two minutes and your dressing is ready.
- The satisfying part:
- Pour the dressing over the cucumbers and seal the bag tight, then shake it vigorously for about thirty seconds. You'll feel the cucumbers soften slightly and smell the sesame and ginger start to bloom.
- Let it rest:
- Refrigerate for at least ten minutes—this is when the magic happens and the cucumbers absorb all that tangy, nutty flavor. You can make it ahead and let it sit for up to a few hours.
- Finish and serve:
- Transfer to a serving bowl and top with sesame seeds and fresh cilantro if you're using it. Serve it cold so every bite stays crisp.
Save to Pinterest There's a moment right when you open the container and steam rises from the chilled salad, and the smell hits you—that's when you realize this wasn't just about refreshing your palate between bites of something heavier. It became the dish people request by name, the one that made me understand that sometimes the simplest ideas are the ones worth repeating.
Why This Dressing Works So Well
The balance here is what makes this salad special. The soy sauce brings salt and umami, the rice vinegar adds brightness, and the sesame oil brings a nutty warmth that ties everything together. The ginger and garlic aren't aggressive—they're just present enough to make you notice them. Sugar might seem odd, but it softens the vinegar's sharpness and lets the other flavors shine. Think of it less as a dressing that coats and more as a liquid that becomes part of the cucumber itself.
Ways to Make It Your Own
The base is so solid that it welcomes variations without falling apart. I've added thinly sliced radishes for extra peppery crunch, or matchstick carrots for color and sweetness. Some days I use mint instead of cilantro, which shifts the whole mood toward something more summery. You could even add a thin slice of jalapeño if you want more heat without the dryness of chili flakes. The dressing stays consistent no matter what you do to it.
Serving Ideas and Storage
This salad is perfect alongside grilled chicken or fish, or served cold in a rice bowl with leftovers. It's also excellent as a snack straight from the container, which is how it usually disappears from my fridge. Make it the day you plan to eat it for maximum crunch, though it keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, so some people prefer it the next day.
- Serve it chilled straight from the fridge for the crispest texture.
- Try pairing it with warm rice and roasted vegetables for a complete meal.
- Save the extra dressing in a jar and use it on other vegetables or grain bowls throughout the week.
Save to Pinterest This salad reminded me that the best dishes are often the ones that don't try too hard. There's something quiet and honest about a bowl of cucumbers dressed simply and shaken with intention.
Recipe FAQs
- → What type of cucumbers work best?
English cucumbers are preferred for their crisp texture and thin skin, making them ideal for this dish without peeling.
- → Can I adjust the heat level?
Yes, the amount of chili flakes can be modified to suit mild to spicy preferences.
- → How long should the salad chill?
Allow at least 10 minutes in the refrigerator to let flavors meld and ensure crispness.
- → Are there good alternatives for cilantro?
Fresh mint or basil can be used as garnish for a different herbal note.
- → How can I make the salad crunchier?
Adding thinly sliced radishes or carrots provides extra crunch and color contrast.