Save My neighbor dropped off a bag of English cucumbers from her garden one summer afternoon, and I had maybe fifteen minutes before guests arrived. I threw together what I remembered from a viral TikTok trend—soy, sesame, a shake in a bag—and somehow it became the dish everyone asked me to make again. Now whenever I have cucumbers on hand, I find myself reaching for that same bag, that same dressing, that same simple magic.
I remember bringing this to a potluck where someone's aunt made three different casseroles, and somehow my humble cucumber salad got more compliments. The dressing coated every slice so evenly, and people kept coming back for more bites. That's when I realized this wasn't just a quick fix for leftover cucumbers—it was something genuinely crave-worthy.
Ingredients
- English cucumbers: These have thinner skin and fewer seeds than regular cucumbers, so you get more of that satisfying crunch without watery texture dragging things down.
- Soy sauce: Low sodium works best so you can taste the other flavors instead of just salt, and it's the backbone that ties everything together.
- Rice vinegar: Milder and slightly sweet compared to regular vinegar, which keeps the dressing balanced instead of sharp.
- Toasted sesame oil: Use the real stuff—it has a nutty warmth that makes this feel intentional rather than just another salad.
- Garlic and ginger: Finely grated instead of minced so they dissolve into the dressing smoothly.
- Chili flakes: Start with half a teaspoon and taste as you go; you can always add more heat but you can't take it back.
- Scallions: The green part adds a fresh bite and looks beautiful scattered throughout.
- Sesame seeds and cilantro: These finish the dish with texture and brightness, though cilantro can swap for mint if that's more your style.
Instructions
- Prep the cucumbers:
- Wash and dry them thoroughly so they're not slippery, then slice them in half lengthwise and cut into quarter-inch half-moons. Think of them as little curved coins that'll hold the dressing in their curves.
- Bag it up:
- Get your cucumbers and scallions into a resealable bag or container with a tight lid. This is the game changer—you're about to shake them like you mean it.
- Make the dressing:
- Whisk together the soy sauce, rice vinegar, sesame oil, sugar, grated garlic, grated ginger, and chili flakes in a small bowl. Taste it once the sugar dissolves; it should taste tangy, a little funky from the sesame oil, and warm from the ginger.
- The shake:
- Pour the dressing into your bag and seal it tight, then shake vigorously for about 30 seconds. You'll feel the cucumbers moving around, getting coated evenly—this is what makes them taste so good.
- Rest and chill:
- Refrigerate for at least 10 minutes so the flavors actually sink in instead of just sitting on the surface. I usually wait 15 or 20 minutes because patience pays off here.
- Finish and serve:
- Transfer to a serving bowl and sprinkle the sesame seeds and cilantro on top right before people eat it. The seeds should still have that slight crunch.
Save There was a moment at a summer dinner when someone closed their eyes after tasting this salad and said it reminded them of a restaurant they loved in a city they used to live in. That's when I understood that food doesn't need to be complicated to matter, and sometimes the most memorable meals are the simplest ones.
Why the Shake Matters
The viral trend of shaking a salad in a bag isn't just clever—it actually changes how the dressing clings to everything. When you shake, the dressing coats evenly instead of pooling at the bottom, and the cucumbers bounce around just enough to break down their cell walls slightly, so they absorb flavor faster. It feels playful, and honestly, that's part of why people come back to this recipe.
Making It Your Own
I've added shredded radishes for extra snap, swapped mint for cilantro when that's what I had, even thrown in thin slices of red cabbage to change the color. The dressing is flexible enough that you can treat it like a base and build from there. Some people add a splash of lime juice or a drizzle of chili oil on top for extra richness.
Serving and Pairing Ideas
This salad is at its best served cold, and it pairs beautifully with grilled meats, spicy curries, or alongside rice bowls. It works as a side dish, a snack, or even the main attraction if you toss in some grilled tofu or chickpeas. The crunch and brightness cut through rich foods without apology.
- Serve it chilled straight from the refrigerator for maximum crispness and contrast.
- Make double the dressing if you like things really saucy and want leftover to drizzle on other vegetables.
- Keep it in the fridge for up to a day, though it tastes best eaten within a few hours of dressing.
Save This is the salad I make when I want something that tastes restaurant-quality but doesn't ask much of me. It's proof that the best recipes are the ones that feel effortless.
Common Questions
- → How do I keep the cucumber slices crisp?
Drain excess moisture before tossing and chill the salad in the fridge to maintain crunchiness.
- → Can I adjust the spiciness level?
Yes, add or reduce chili flakes according to your preferred heat intensity.
- → What can I substitute for fresh cilantro?
Mint or basil leaves make excellent alternatives for a different herbal note.
- → Is this suitable for dairy-free diets?
Yes, this dish uses no dairy ingredients and fits well with vegan preferences.
- → How long should the flavors meld before serving?
Allow the salad to rest refrigerated for at least 10 minutes to enhance flavor integration.