Tangy Shaken Asian-Style Cucumber (Print version)

Crisp cucumber salad with tangy Asian dressing, ready in minutes, ideal for refreshing sides or light snacks.

# 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 tbsp rice vinegar
05 - 1 tbsp soy sauce (use tamari for gluten-free)
06 - 2 tsp sesame oil
07 - 1 tbsp sugar or maple syrup
08 - 1 tsp grated fresh ginger
09 - 1 garlic clove, minced
10 - 1 tsp toasted sesame seeds

→ Garnish

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

# Directions:

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 - Whisk rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds together in a small bowl until 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 - Let the salad sit for 5 minutes to allow flavors to meld.
06 - Sprinkle with cilantro and extra sesame seeds before serving.

# Expert Tips:

01 -
  • It's ready before you can even think about what's for dinner, no cooking required.
  • The shake method somehow makes the whole thing feel like an experience instead of just assembling a side dish.
  • One batch disappears faster than you'd expect, even among people who claim they don't usually eat salads.
02 -
  • Don't skip the five-minute rest—it sounds short, but that's exactly how long the cucumbers need to soften from raw-hard to tenderly crisp.
  • If you're making this ahead, hold back the cilantro and sesame seed garnish until just before serving, or they'll lose their vibrancy.
03 -
  • Slice your cucumbers just before assembling if possible—they stay crispest that way and don't have time to weep water into the bowl.
  • Toast your sesame seeds in a dry pan for thirty seconds before using them; it wakes up their flavor in a way that makes everything taste more intentional.
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