Shake Shake Garlic Cucumbers (Print View)

A crunchy cucumber salad with garlic, soy, sesame oil, and a touch of heat for a fresh and bold flavor.

# Components:

→ Vegetables

01 - 2 large cucumbers, sliced into 1/4-inch rounds
02 - 2 cloves garlic, finely minced

→ Dressing

03 - 2 tablespoons soy sauce
04 - 1 tablespoon toasted sesame oil
05 - 1 teaspoon rice vinegar
06 - 1/2 teaspoon chili flakes, adjust to taste
07 - 1 teaspoon sugar
08 - 1/4 teaspoon salt

→ Garnish

09 - 1 tablespoon sesame seeds, optional
10 - 2 green onions, thinly sliced, optional

# Directions:

01 - Place the sliced cucumbers and minced garlic into a large, sealable jar or container.
02 - Whisk together soy sauce, toasted sesame oil, rice vinegar, chili flakes, sugar, and salt in a small bowl until sugar is fully dissolved.
03 - Pour the prepared dressing over the cucumbers in the jar.
04 - Seal the jar tightly and shake vigorously for 30 to 60 seconds, ensuring even coating of the cucumbers.
05 - Allow the mixture to stand at room temperature for 5 to 10 minutes to blend flavors.
06 - Transfer to a serving bowl, sprinkle with sesame seeds and green onions if desired, and serve immediately. Optionally chill before serving.

# Expert Advice:

01 -
  • Ready in 10 minutes flat, no cooking required—just shake and serve.
  • The cucumbers stay snappy and satisfying, not mushy or soggy.
  • That garlic-sesame punch wakes up your palate and pairs with almost anything.
  • It's vegan, gluten-free optional, and impressively elegant for something this simple.
02 -
  • Don't slice the cucumbers too thin or too far ahead of time—they'll release water and dilute your dressing.
  • Toasted sesame oil is non-negotiable; regular sesame oil tastes flat and mild by comparison.
  • The shake is not just for show; it distributes the garlic and coats everything evenly in a way that stirring can't.
03 -
  • Use a jar you love because you'll want to make this again and again, and having it ready to grab is half the battle.
  • Chill your serving bowl in the freezer for five minutes before transferring—it keeps the cucumbers extra crisp.
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