Tangy Shaken Asian Cucumber (Printable)

Crisp cucumbers in a tangy Asian-inspired dressing, ready quickly for a refreshing side or snack.

# What You Need:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 spring onions, thinly sliced
03 - 1 small red chili, finely 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 grated fresh 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 thinly sliced cucumbers, spring onions, and optional red chili into a large jar with a tight-fitting lid or a covered salad bowl.
02 - In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and toasted sesame seeds until the sugar fully dissolves.
03 - Pour the dressing over the vegetable mixture in the jar or bowl.
04 - Seal the jar and shake vigorously for 30 seconds to evenly coat the vegetables, or toss thoroughly if using a bowl.
05 - Let the salad rest for 5 minutes to develop the flavors.
06 - Sprinkle chopped fresh cilantro and additional toasted sesame seeds on top before serving.

# Helpful Tips:

01 -
  • It's ready in 10 minutes flat—perfect for those nights when hunger strikes before you've made a plan.
  • The shaking method is weirdly fun and ensures every cucumber gets dressed evenly without crushing anything.
  • One jar means minimal cleanup, and you can serve straight from the same vessel.
  • Naturally vegan and gluten-free, making it work for almost any table.
02 -
  • Don't skip the ginger—use fresh ginger only, as it makes a noticeable difference in brightness and warmth that dried ginger simply cannot match.
  • If your cucumbers are watery, salt them lightly and let them sit for a few minutes before adding the dressing; this prevents a puddle of liquid at the bottom.
  • The salad will keep refrigerated for up to 2 days, though it's best eaten within a few hours when the crunch is still perfect.
03 -
  • Use a mandoline if you have one—it makes paper-thin, even cucumber slices that dress beautifully and look impressive.
  • Taste the dressing before adding it to the cucumbers; adjust sweetness or tang to match your preference, since you can't really undo it once it's mixed.
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