Save My neighbor handed me a jar through the fence one afternoon, cucumbers rattling inside like dice. She shook it hard, grinned, and said this was how her grandmother taught her to make cucumbers taste alive. I tried it that night with what I had in the fridge, and the snap of sesame oil mixing with soy sauce as I shook that jar became one of my favorite kitchen sounds. Now I keep a jar ready in the door whenever cucumbers are on sale.
I brought this to a potluck once, still in the jar, and someone asked if it was pickles. When I shook it in front of everyone and opened it up, the smell of garlic and sesame filled the room and half the bowl was gone in minutes. A friend texted me two days later asking for the recipe, which made me laugh because there's barely a recipe to give. It's just cucumbers and a shake.
Ingredients
- Cucumbers: I go for the fattest ones I can find, sliced thick so they stay crunchy even after shaking, and Persian cucumbers work beautifully if you want less water and more crunch.
- Garlic: Fresh minced garlic is the only way here, the jarred stuff just sits there politely instead of biting back the way it should.
- Soy sauce: This is your salt and your umami all at once, and I've learned a good soy sauce makes everything taste more alive.
- Toasted sesame oil: A little goes a long way, it coats everything with that nutty warmth you can smell before you even taste it.
- Rice vinegar: Just enough to wake everything up without making it sour, and if you only have white vinegar, go easy or it'll overpower.
- Chili flakes: I like the kind with seeds still in them, they cling to the cucumbers and give you surprises of heat.
- Sugar: It balances the soy and the heat, and I've skipped it before but always regretted it halfway through eating.
- Sesame seeds: Optional, but they add a little crunch and make it look like you tried harder than you did.
- Green onions: I slice them thin and toss them on top because they make everything look and taste fresher, plus they're usually already in my fridge.
Instructions
- Load the jar:
- Drop your cucumber rounds and garlic into a jar big enough to leave some headspace, because you're about to shake this thing like a snow globe. I use a wide-mouth mason jar so nothing gets stuck.
- Mix the dressing:
- Whisk the soy sauce, sesame oil, vinegar, chili flakes, sugar, and salt in a small bowl until the sugar disappears. It should smell sharp and a little sweet at the same time.
- Pour and seal:
- Pour the dressing over the cucumbers, screw the lid on tight, and make sure it's really sealed or you'll have sesame oil on your counter. I learned that one the hard way.
- Shake it hard:
- Shake for a full minute, turning the jar upside down and back, until every piece is coated and you hear the cucumbers sloshing around. This is the fun part.
- Let it rest:
- Set the jar down for five to ten minutes so the garlic mellows and the cucumbers start to soak up the dressing. If you're impatient like me, you can eat it right away, but waiting makes it better.
- Serve it up:
- Pour into a bowl, scatter sesame seeds and green onions on top if you have them, and serve cold or at room temperature. Leftovers keep in the fridge for a day, though they get softer.
Save The first time I made this for my partner, he ate the entire bowl standing at the counter and then asked if there was more. I said no, but I could make another jar in five minutes, and I did. That's when I realized this wasn't just a side dish, it was the thing people remember and ask for again, the recipe that makes you look like you know what you're doing even when you're winging it.
What to Serve It With
I've served this next to grilled chicken, on top of rice bowls, and alongside dumplings when I didn't feel like making another vegetable. It cuts through rich or fried foods like a palate reset, and it's one of those things that works with almost anything because it's crunchy, cold, and bright. Sometimes I just eat it straight from the jar with chopsticks while I'm cooking everything else.
How to Adjust the Flavor
If you want it sweeter, add a drizzle of honey or a pinch more sugar. If you want more brightness, squeeze in some lime juice or add a splash of extra vinegar. I've made it spicier by adding fresh sliced chilies along with the flakes, and I've made it milder by leaving the heat out completely when I'm serving it to my mom. The base is flexible enough that you can taste and adjust before you shake, which I do almost every time.
Storage and Make Ahead Tips
You can prep the dressing ahead and keep it in the fridge for a few days, then shake it with fresh cucumbers whenever you need them. Once it's mixed, the cucumbers start to soften after a few hours, so I don't make it too far in advance unless I'm okay with a less crunchy texture. If you want to bring it somewhere, shake it right before you leave and it'll stay good for a couple of hours at room temperature.
- Use a jar with a really tight lid or you'll regret shaking it in the car.
- If it sits too long, drain off some of the liquid before serving so it's not soupy.
- Taste it before serving and add a pinch of salt or a dash more sesame oil if it needs it.
Save This is one of those recipes that doesn't look like much on paper, but once you shake that jar and taste what happens, you'll get it. Keep cucumbers around and you'll always have something crunchy and bright to pull together in minutes.
Recipe FAQs
- → How long can this salad be stored?
Store in an airtight container in the refrigerator for up to 3 days. The cucumbers will soften slightly over time, but flavors continue to develop.
- → Can I prepare this ahead of time?
Yes, you can assemble the dressing and cucumbers separately up to 4 hours ahead. Shake together just before serving to maintain maximum crunch.
- → What type of cucumber works best?
English or Persian cucumbers are ideal for their thin skin and fewer seeds. Regular slicing cucumbers work too, but consider removing excess seeds for better texture.
- → How can I adjust the heat level?
Control spice by increasing or decreasing chili flakes to your preference. Start with 1/4 teaspoon and taste, then add more as desired.
- → What can I add to customize the flavor?
Lime juice adds brightness, honey brings sweetness, or fresh cilantro and ginger enhance the Asian profile. Peanuts or cashews add textural contrast.
- → Is this gluten-free?
Most components are naturally gluten-free, but soy sauce traditionally contains gluten. Use tamari or certified gluten-free soy sauce to make this dish gluten-free.