Zesty Shake Cucumber Salad (Print View)

Crunchy cucumber with tangy soy-sesame dressing and a touch of heat for a refreshing side.

# Components:

→ Vegetables

01 - 2 large English cucumbers, ends trimmed
02 - 2 scallions, thinly sliced

→ Dressing

03 - 3 tbsp low sodium soy sauce
04 - 1½ tbsp rice vinegar
05 - 1 tbsp toasted sesame oil
06 - 1½ tsp sugar or honey
07 - 1 garlic clove, finely grated
08 - 1 tsp fresh ginger, grated
09 - ½ to 1 tsp chili flakes, adjusted to taste

→ Garnish

10 - 1 tbsp sesame seeds (white or black)
11 - 1 tbsp fresh cilantro, chopped (optional)

# Directions:

01 - Wash and dry the cucumbers. Slice each in half lengthwise, then cut into ¼-inch thick half-moons.
02 - Place cucumber slices and thinly sliced scallions into a large resealable bag or container with a tight-fitting lid.
03 - In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, sugar or honey, grated garlic, fresh ginger, and chili flakes until sugar dissolves.
04 - Pour the dressing over the cucumbers and scallions. Seal the container and shake vigorously for 30 seconds to ensure even coating.
05 - Refrigerate the salad for at least 10 minutes to allow flavors to meld and develop.
06 - Transfer salad to a serving bowl. Sprinkle with sesame seeds and chopped cilantro if desired before serving.

# Expert Advice:

01 -
  • It's done in 10 minutes but tastes like you spent way more time on it.
  • The shaking trick coats everything evenly and somehow makes the whole process feel less like cooking and more like a small celebration.
  • It stays crispy in the fridge, making it perfect for meal prep or unexpected guests.
02 -
  • Don't skip the resting time even though you're in a hurry—those 10 minutes transform mushy disappointment into something genuinely delicious.
  • If your dressing tastes too salty or too sour before serving, add a tiny pinch of sugar, not more soy sauce, because the salt will intensify as the salad sits.
03 -
  • Grate your ginger and garlic with a microplane directly into the dressing bowl—you get maximum flavor and zero fibrous bits that feel weird.
  • Taste the dressing before it goes on the cucumbers and adjust seasoning then, because it's much easier to balance flavors in the small bowl than it is in a full container of vegetables.
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