Save I was standing at my kitchen counter one sticky August afternoon, staring at a pile of cucumbers from the farmers market, when a friend texted me a photo of a jar salad she'd shaken up at lunch. The idea stuck. I grabbed an empty mason jar, sliced up those cucumbers paper-thin, and tossed together whatever I had in the pantry. That first vigorous shake felt oddly satisfying, and when I tasted it, the cucumbers had turned into something bright, tangy, and completely addictive.
I started making this salad every week during the summer, bringing jars to potlucks and picnics. People always asked for the recipe, surprised that something so flavorful could be so simple. One evening, I made a double batch and brought it to a barbecue where it disappeared before the burgers were even off the grill. My neighbor still texts me every June asking if its cucumber season yet.
Ingredients
- English cucumbers: Their thin skins and mild flavor make them perfect for quick salads, and you dont need to peel or deseed them.
- Spring onions: They add a gentle sharpness without overpowering the dish, and their green tops bring a pop of color.
- Red chili: A little heat wakes up the whole salad, but you can leave it out if you prefer things mild.
- Rice vinegar: Its the tangy backbone of the dressing, softer and sweeter than white vinegar.
- Soy sauce: This adds the savory depth that makes the salad feel substantial, not just crunchy and wet.
- Sesame oil: Just a small amount fills the kitchen with that toasty, nutty aroma.
- Sugar or maple syrup: A touch of sweetness balances the acid and brings everything into harmony.
- Fresh ginger: Grating it fine releases all the sharp, warming oils that make the dressing sing.
- Garlic: One clove, minced small, gives the dressing a quiet bite.
- Toasted sesame seeds: They add texture and a faint crunch that clings to the cucumbers beautifully.
- Cilantro: Fresh, bright, and grassy, it finishes the salad with a burst of green flavor.
Instructions
- Prep the vegetables:
- Slice the cucumbers as thin as you can manage, ideally with a mandoline if you have one. Toss them into a large jar or bowl along with the spring onions and chili. The thinner the slices, the better they soak up the dressing.
- Make the dressing:
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds until the sugar completely dissolves. It should smell sharp, sweet, and a little bit spicy.
- Shake it up:
- Pour the dressing over the cucumbers, seal the lid tightly, and shake the jar hard for about 30 seconds. If youre using a bowl, toss it vigorously with tongs or your hands until everything glistens.
- Let it rest:
- Set the jar or bowl aside for 5 minutes so the cucumbers can soften just slightly and the flavors can mingle. Youll notice the dressing starts to pool at the bottom, which is exactly what you want.
- Garnish and serve:
- Open the jar, sprinkle cilantro and extra sesame seeds on top, and dig in. Serve it straight from the jar or transfer it to a plate if youre feeling fancy.
Save One night, I made this salad after a long day and ate it standing at the counter, straight from the jar. The crunch, the tang, the little burst of heat from the chili, it all felt like exactly what I needed. It wasnt fancy, but it was perfect. Thats when I realized this salad had become more than a recipe, it was a reset button I could reach for anytime.
Customizing Your Salad
If you want more crunch, try adding thinly sliced radishes or matchstick carrots. I once threw in some shredded purple cabbage, and the whole jar turned a beautiful pale pink. You can also swap the cilantro for mint or basil if thats what you have on hand, the freshness is what matters most.
Serving Suggestions
This salad shines next to grilled tofu, salmon, or chicken, and its a natural fit in a rice or noodle bowl. Ive also served it as a palate cleanser between heavier dishes at dinner parties, and it always gets compliments. On hot days, I sometimes eat a whole jar as lunch with nothing else but a handful of cashews on the side.
Storage and Make-Ahead Tips
You can prep the cucumbers and dressing separately a few hours ahead, then shake them together right before serving. Once dressed, the salad stays crisp for about an hour, but after that it starts to weep and lose its snap. If you have leftovers, drain off the excess liquid and theyll still taste good the next day, just a little softer.
- Store the dressed salad in the fridge for up to 24 hours, but expect some water to pool at the bottom.
- Keep extra dressing in a small jar for up to a week and use it on other raw vegetables.
- If making ahead for a party, pack the dressing separately and toss everything together at the last minute.
Save This salad has a way of surprising people with how much flavor can come from so little effort. Keep the ingredients on hand, and youll always have something bright and crunchy to pull together when you need it most.
Recipe Questions
- → What type of cucumbers work best?
English cucumbers are ideal for their crisp texture and thin skin, which eliminates the need for peeling.
- → Can I adjust the spice level?
Yes, you can add or omit the red chili according to your preferred heat level or substitute with milder peppers.
- → Is there a gluten-free option for the dressing?
Use tamari instead of regular soy sauce to keep the dressing gluten-free without compromising flavor.
- → How long should the salad be shaken or tossed?
Shake vigorously for about 30 seconds to ensure the dressing coats all cucumber slices evenly.
- → What are some good additions to enhance texture?
Adding thinly sliced radishes or carrots offers extra crunch, enhancing the salad's texture.
- → Can this dish be prepared in advance?
Yes, allowing it to rest for 5 minutes helps the flavors meld, but avoid preparing too far ahead to maintain crispness.