Zesty Shake Cucumber Salad (Printer View)

Crunchy cucumbers mixed with tangy soy and sesame, enhanced by fresh spices and herbs.

# 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 - ½–1 tsp chili flakes, adjusted to taste

→ Garnish

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

# Method:

01 - Wash and dry the cucumbers. Slice lengthwise in half, then cut into ¼-inch thick half-moon slices.
02 - Place cucumber slices and scallions into a large resealable bag or container with a tight-fitting lid.
03 - Whisk together soy sauce, rice vinegar, toasted sesame oil, sugar, garlic, ginger, and chili flakes in a small bowl until sugar dissolves.
04 - Pour dressing over cucumbers and scallions. Seal and shake vigorously for 30 seconds to coat evenly.
05 - Refrigerate for at least 10 minutes to allow flavors to meld.
06 - Transfer to a serving bowl and garnish with sesame seeds and chopped cilantro if desired.

# Expert Advice:

01 -
  • Ready in 10 minutes with zero cooking required
  • The shake technique creates perfect flavor distribution without a single bowl to wash
  • Keeps for days in the fridge, actually tasting better over time
02 -
  • Dont skip the resting time, at least 10 minutes in the fridge lets the cucumbers absorb the dressing properly.
  • English cucumbers are worth seeking out, regular cucumbers have thick skins and watery seeds that dilute the flavor.
  • The shake technique isnt just fun, it coats every single surface more evenly than tossing with spoons ever could.
03 -
  • Cut cucumbers slightly thicker if prepping ahead, they thin down as they marinate
  • Use a microplane or fine grater for garlic and ginger to avoid any harsh chunks
  • Double the dressing and keep it in a jar for instant salads all week
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