Tangy Shaken Asian Cucumber (Printable)

Crisp cucumber salad with a tangy Asian dressing featuring ginger, sesame, and fresh cilantro.

# 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 freshly grated 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

# 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 salad bowl with a cover.
02 - Whisk rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and toasted sesame seeds in a small bowl until sugar dissolves.
03 - Pour the dressing over the vegetable mixture.
04 - Secure lid and shake vigorously for 30 seconds to coat the cucumbers evenly, or toss thoroughly if using a bowl.
05 - Let sit for 5 minutes to allow the flavors to combine.
06 - Sprinkle with chopped cilantro and additional toasted sesame seeds before serving.

# Recipe Expert Tips:

01 -
  • It comes together in the time it takes to brew a cup of tea, and theres something oddly satisfying about shaking a jar instead of dirtying a whisk.
  • The cucumbers stay crisp and tangy without getting soggy, even if you let them sit for a little while in the fridge.
  • Its one of those rare dishes that tastes bright and indulgent at the same time, like youre treating yourself without any fuss.
02 -
  • If you skip the resting time, the salad will still taste good, but those five minutes let the cucumbers release a little moisture and the dressing becomes even more flavorful.
  • Using a jar with a really tight lid is key, because a loose one will leak dressing everywhere and make a mess of your counter.
  • Toasting your own sesame seeds in a dry pan for a minute or two makes them smell incredible and taste ten times better than store-bought toasted ones.
03 -
  • If your cucumbers are watery, salt them lightly and let them sit in a colander for ten minutes before rinsing and patting dry, which keeps the dressing from getting diluted.
  • Grate the ginger with a fine grater or microplane so it melts into the dressing instead of floating around in fibrous bits.
  • Taste the dressing before you pour it over the cucumbers, because everyone's soy sauce and vinegar are a little different, and adjusting it early saves you from a bland or too-salty salad.
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