Tangy Shaken Asian Cucumber Salad (Printable Version)

Crunchy cucumbers with a tangy Asian dressing, topped with fresh herbs and sesame seeds for vibrant flavor.

# Ingredient List:

→ 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 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 optional chili into a large jar with a tight-fitting lid or a covered salad bowl.
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 the lid and shake vigorously for 30 seconds to evenly coat the cucumbers, or toss thoroughly if using a bowl.
05 - Allow the salad to sit for 5 minutes to enhance flavor integration.
06 - Sprinkle chopped cilantro and additional toasted sesame seeds before serving.

# Expert Tips:

01 -
  • It's ready in ten minutes flat, no cooking required, just pure refreshment on a hot day.
  • The dressing is genuinely addictive—tangy, a touch sweet, and so much more interesting than basic vinaigrette.
  • You get to shake everything in a jar like you're making a cocktail, which honestly makes the whole thing more fun.
02 -
  • Don't skip the resting time—it seems pointless but five minutes is exactly how long it takes for the dressing to really coat everything.
  • If you make this ahead, the cucumbers will eventually release water and dilute the dressing, so prepare it just before serving or drain off excess liquid before eating.
03 -
  • Buy cucumbers that feel firm and are not overripe—they'll hold their crunch better under the dressing.
  • Toast your own sesame seeds in a dry pan for two minutes if possible, because the aroma right after toasting is something store-bought seeds sometimes miss.
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