Tangy Shaken Asian Cucumber (Print Version)

Crisp cucumbers mixed with a tangy, Asian-inspired dressing featuring ginger, sesame, and soy notes.

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 spring onions, thinly sliced
03 - 1 small red chili, thinly 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 freshly grated 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 covered salad bowl.
02 - Whisk together rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and toasted sesame seeds until the sugar dissolves.
03 - Pour the dressing over the vegetable mixture.
04 - Secure the lid and shake vigorously for 30 seconds to evenly coat the cucumbers, or toss thoroughly if using a bowl.
05 - Let the salad rest for 5 minutes to enhance the flavor integration.
06 - Sprinkle chopped cilantro and additional toasted sesame seeds before serving.

# Expert Advice:

01 -
  • It's ready in 10 minutes, which means you can serve something that tastes like you tried much harder than you actually did.
  • The jar-shaking method feels playful and somehow makes vegetables taste better, especially if you've had a long day.
  • It pairs with almost anything—grilled fish, sticky rice, leftover roast chicken—and somehow makes the whole meal feel intentional.
02 -
  • The salad continues to soften and the flavors continue to deepen after serving, so if you're making it ahead, drain some of the liquid before the second hour to keep it from becoming a pickle.
  • Shaking the jar in a covered bowl works just as well and looks less chaotic if you're cooking at someone else's house.
03 -
  • Slicing your cucumbers on a mandoline makes them uniformly thin and delicate, which changes how they absorb the dressing—just watch your fingers.
  • Make the dressing first and let it sit while you slice vegetables; the flavors meld and mellow slightly, tasting more refined by the time they meet the cucumbers.
Go Back