Tangy Shaken Asian Cucumber Salad (Printable Version)

Crunchy cucumber and spring onions tossed in a tangy, savory-sweet Asian dressing with sesame and ginger.

# 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

# Steps to Follow:

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 toasted sesame seeds 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 evenly, or toss thoroughly if using a bowl.
05 - Let sit for 5 minutes to allow flavors to meld.
06 - Sprinkle with fresh cilantro and additional toasted sesame seeds before serving.

# Additional Tips::

01 -
  • It comes together in under ten minutes with no cooking required, perfect for those sweltering days when you cant bear the thought of heat.
  • The shake method coats every cucumber slice evenly and makes cleanup almost nonexistent.
  • The dressing strikes a beautiful balance between sweet, salty, and tangy, hitting all the right notes without overwhelming the fresh vegetables.
  • Its endlessly adaptable, you can dial up the heat, swap in different herbs, or toss in radishes and carrots for extra color and texture.
02 -
  • Slice the cucumbers as thin as possible, thicker pieces wont absorb the dressing as well and the texture suffers.
  • Dont skip the resting time, even five minutes transforms the salad from good to exceptional.
  • If youre making this ahead, keep the cilantro separate and add it right before serving to preserve its freshness.
03 -
  • Use a mandoline or a very sharp knife to get paper-thin cucumber slices, they soak up the dressing better and give you that restaurant-quality texture.
  • Toast your own sesame seeds in a dry skillet for a minute or two, the difference in flavor is remarkable and worth the extra step.
  • If you like heat, add a few drops of chili oil or a pinch of red pepper flakes to the dressing for an extra kick.
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