Tangy Shaken Asian Cucumber Salad (Print Version)

Crisp cucumbers with a tangy, savory-sweet Asian dressing, perfect as a fresh side or snack.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 spring onions, thinly sliced
03 - 1 small red chili, finely sliced (optional)

→ Dressing

04 - 3 tablespoons rice vinegar
05 - 1 tablespoon soy sauce (use tamari for gluten-free)
06 - 2 teaspoons sesame oil
07 - 1 tablespoon sugar or maple syrup
08 - 1 teaspoon grated fresh ginger
09 - 1 garlic clove, minced
10 - 1 teaspoon toasted sesame seeds

→ Garnish

11 - 2 tablespoons fresh cilantro, chopped
12 - Additional toasted sesame seeds, to taste

# How to Make It:

01 - Place the sliced cucumbers, spring onions, and chili (if using) into a large jar with a tight-fitting lid or a large salad bowl with a cover.
02 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds until the sugar dissolves.
03 - Pour the dressing over the cucumber mixture.
04 - Secure the lid and shake vigorously for 30 seconds to coat the cucumbers evenly, or toss thoroughly if using a bowl.
05 - Allow the salad to sit for 5 minutes to blend the flavors.
06 - Sprinkle with chopped cilantro and extra toasted sesame seeds before serving.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil water, with no heat required and barely any cleanup.
  • The dressing clings to every slice because of the shaking method, which feels oddly satisfying and works better than any spoon ever could.
  • It stays crisp for hours and actually tastes better after sitting for a bit, making it perfect for meal prep or last-minute guests.
02 -
  • The shaking method is not just for fun, it actually bruises the cucumbers slightly and helps them absorb the dressing far better than tossing ever could.
  • If you skip the resting time, the salad will taste fine but won't have that deep, marinated flavor that makes it truly addictive.
  • Use toasted sesame seeds, not raw, the difference in flavor is huge and worth the extra step or the small upgrade at the store.
03 -
  • Use a mandoline or a very sharp knife to slice the cucumbers paper-thin, it makes them more elegant and helps them soak up the dressing faster.
  • If you don't have a jar, use a large bowl with a lid and toss vigorously with tongs, it won't be quite as fun but it works just as well.
  • Taste the dressing before adding it and adjust the sweetness or tang to your preference, some people like it sharper, others prefer it a bit sweeter.
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