Cucumber Salad Jar
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The viral Cucumber Salad Jar recipe has been all over TikTok lately, and I’ll admit, I wasn’t expecting to finish an entire cucumber in one sitting until I tried it myself. It’s tangy, crunchy, and way more addictive than you’d expect, and with a small twist of my own, it gets even better thanks to one simple step that makes all the difference.
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For simple gatherings, family dinners, or game day, this cucumber salad in the jar is one of those easy recipes I can prep early and forget about until it’s time to eat. It’s pretty customizable and goes well with just about anything. You’ll appreciate how it stays fresh and crisp in the fridge for a couple of days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cucumber Salad Jar with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll find that making this cucumber salad jar is quick and easy, even on your busiest days.
Prepare the Cucumbers
Place the thinly sliced cucumbers in a bowl and sprinkle them with salt. Thin slices help them absorb the dressing more evenly. A good mandoline slicer like this one makes slicing the cucumbers super fast and uniform, but a sharp knife works just as fine too.
Let them sit for 5 to 10 minutes to release some of their water, then rinse them under cold water and pat them dry with paper towels; this helps them stay crisp once the dressing is added.
It’s worth having these lint-free dishcloths on hand so you can dry them gently without tearing the slices.
Mix the Dressing
In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, brown sugar, minced garlic, and red pepper flakes. You’ll want a reliable mini whisk here to mix everything well without splashing.
Keep whisking until the sugar is fully dissolved. This makes sure that everything is evenly balanced and the dressing develops its tangy, sweet, and umami flavors.
Assemble the Jar
Place the cucumbers and thinly sliced red onions in a clean glass jar. Layer them close together so every slice gets coated with flavor. I like using this mason jar with an airtight lid as it’s leakproof and keeps the salad fresh.
Pour the dressing over the vegetables, making sure everything is fully coated so the flavor can soak into each slice. If the bowl you’re using doesn’t have a pour spout, using a silicone funnel like this helps avoid any spills as you pour the liquid in.
Refrigerate and Chill
Seal the jar tightly and refrigerate for at least 2 hours. This resting time allows the flavors to blend together and gives the cucumbers their bold, tangy taste. The longer it sits, the better.
This rubber jar opener is handy if your lid seals too tightly after chilling.
Add Toppings Before Serving
When you’re ready to serve, sprinkle the salad with black and white sesame seeds and top with fresh green onions for a final pop of flavor and crunch. Enjoy!
If you’re planning to bring this to a potluck or picnic, pack the jar securely so it doesn’t roll around, or use a leakproof food container that is non-reactive to acidic foods like vinegar. Keep it cool and crisp inside this insulated casserole carrier.
Equipment
Ingredients
- 2 to 3 small cucumbers thinly sliced (about 1 mm thick)
- ½ small red onion thinly sliced
- 1 teaspoon salt
- ¼ cup rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 clove garlic minced
- ¼ teaspoon red pepper flakes adjust to taste
Toppings:
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 1 green onion thinly sliced
Video
Instructions
- Place the sliced cucumbers in a bowl and sprinkle with salt. Let them sit for 5 to 10 minutes to draw out excess moisture. Rinse well with cold water and pat dry with paper towels.2 to 3 small cucumbers, 1 teaspoon salt
- In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, brown sugar, minced garlic, and red pepper flakes until the sugar dissolves.¼ cup rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon brown sugar, 1 clove garlic, ¼ teaspoon red pepper flakes
- Add the cucumber and red onion slices to a clean glass jar. Pour the dressing over the top, making sure the vegetables are fully covered.½ small red onion
- Seal the jar and refrigerate for at least 2 hours to let the flavors develop. The longer it sits, the better it tastes.
- Just before serving, sprinkle with black and white sesame seeds and garnish with sliced green onions.1 teaspoon black sesame seeds, 1 teaspoon white sesame seeds, 1 green onion
Notes
- Use English Cucumbers or Persian Cucumbers: If you don’t have small cucumbers, swap in either of these cucumbers. Both are crisp with thin skins, and the difference in flavor or crunch is minimal.
- Swap the Rice Wine Vinegar Wisely: Try lemon juice for a fresh citrus bite, apple cider vinegar for a fruity tang, red wine vinegar for sharpness, white vinegar for more punch, or white wine vinegar for a lighter and milder flavor, if that’s what you’ve got on hand.
- Add Richness with Olive Oil or Cream Cheese: Whisk a little olive oil into the dressing to smooth the acidity, or pair cream cheese as a spread with the salad on crackers or bread. Olive oil makes the flavor softer, while cream cheese makes it more of a snack.
- Turn Up the Heat: Add sriracha for spicy tang, drizzle chili oil for smoky heat, or grind in black pepper for gentle spice. Each one adds an extra kick depending on your preference.
- Deepen the Umami: Stir just a few drops of fish sauce or a small pinch of MSG into the dressing. It makes the savory flavor stronger, but too much can overpower the cucumbers.
- Chill for Best Taste: Letting the jar sit in the fridge for a couple of hours (or overnight) really brings out the flavor.
- Finish with Fresh Dill or Bagel Seasoning: Stir in chopped dill for herby freshness, or sprinkle bagel seasoning on top for crunch and garlic-onion flavor. Both shift the salad’s flavor toward something bolder and more unique.
- Add Toppings Later: Wait to sprinkle on the sesame seeds and green onions until right before serving to keep them crunchy. A pair of herb scissors makes snipping green onions and dill quick and neat.
Nutrition
Recipe Notes and Expert Tips
I always find that these small details make a big difference in how the salad turns out, so keep these in mind as you go.
- Use English Cucumbers or Persian Cucumbers: If you don’t have small cucumbers, swap in either of these cucumbers. Both are crisp with thin skins, and the difference in flavor or crunch is minimal.
- Swap the Rice Wine Vinegar Wisely: Try lemon juice for a fresh citrus bite, apple cider vinegar for a fruity tang, red wine vinegar for sharpness, white vinegar for more punch, or white wine vinegar for a lighter and milder flavor, if that’s what you’ve got on hand.
- Add Richness with Olive Oil or Cream Cheese: Whisk a little olive oil into the dressing to smooth the acidity, or pair cream cheese as a spread with the salad on crackers or bread. Olive oil makes the flavor softer, while cream cheese makes it more of a snack.
- Turn Up the Heat: Add sriracha for spicy tang, drizzle chili oil for smoky heat, or grind in black pepper for gentle spice. Each one adds an extra kick depending on your preference.
- Deepen the Umami: Stir just a few drops of fish sauce or a small pinch of MSG into the dressing. It makes the savory flavor stronger, but too much can overpower the cucumbers.
- Chill for Best Taste: Letting the jar sit in the fridge for a couple of hours (or overnight) really brings out the flavor.
- Finish with Fresh Dill or Bagel Seasoning: Stir in chopped dill for herby freshness, or sprinkle bagel seasoning on top for crunch and garlic-onion flavor. Both shift the salad’s flavor toward something bolder and more unique.
- Add Toppings Later: Wait to sprinkle on the sesame seeds and green onions until right before serving to keep them crunchy. A pair of herb scissors makes snipping green onions and dill quick and neat.
How to Store Leftovers
Store your cucumber salad in the refrigerator in a sealed jar or tightly lidded container. This airtight glass container works just as fine in maintaining freshness and keeping everything from leaking.
It will keep well for up to 2 to 3 days, though the cucumbers will soften a little the longer they sit. The flavor continues to develop as it chills, but this isn’t a recipe you’ll want to freeze since cucumbers lose their texture after thawing.
What to Serve With Cucumber Salad Jar
This cucumber salad jar pairs beautifully with feta cheese, avocado, cherry tomatoes, capers, or fresh herbs for extra flavor and texture. It also works well alongside a bowl of rice or noodles for a light meal.
If you’re not strict about keeping the dish vegetarian, you can serve it with grilled chicken, smoked salmon, or tuna. The crisp cucumbers and tangy dressing balance out the richness of the protein.
It’s a refreshing side for summer barbecues and also makes a great topping for wraps, sandwiches, or rice bowls if you want to add extra crunch and tang.
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