Zesty Shake Cucumber Salad

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, ends trimmed

02 - 2 scallions, thinly sliced

→ Dressing

03 - 3 tablespoons low sodium soy sauce

04 - 1½ tablespoons rice vinegar

05 - 1 tablespoon toasted sesame oil

06 - 1½ teaspoons sugar or honey

07 - 1 garlic clove, finely grated

08 - 1 teaspoon fresh ginger, grated

09 - ½ to 1 teaspoon chili flakes, adjusted to taste

→ Garnish

10 - 1 tablespoon sesame seeds (white or black)

11 - 1 tablespoon fresh cilantro, chopped (optional)

# Steps to Follow:

01 - Wash and dry the cucumbers. Slice each cucumber in half lengthwise, then cut into ¼-inch thick half-moon slices.

02 - Place the sliced cucumbers and scallions into a large resealable bag or airtight container.

03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, grated garlic, grated ginger, and chili flakes until sugar dissolves completely.

04 - Pour the dressing over the cucumbers and scallions, seal the bag or container, and shake vigorously for 30 seconds to ensure even coating.

05 - Refrigerate the salad for at least 10 minutes to allow the flavors to meld.

06 - Transfer the salad to a serving bowl and sprinkle with sesame seeds and cilantro if desired before serving.

# Additional Tips::

01 -

The whole thing comes together in 10 minutes with zero cooking, so it's perfect when you're hot and hungry.
That shake-in-a-bag method actually works—the cucumbers soak up the dressing evenly and taste like something much fancier than it is.
The dressing has just enough heat and umami to make you keep eating, but it won't set your mouth on fire unless you want it to.

02 -

Cutting the cucumbers into uniform pieces matters more than you'd think—thick chunks take forever to absorb the dressing while thin ones get mushy.
Do not skip the drying step; water on the cucumber skin waters down the whole salad and makes it taste flat.

03 -