Zesty Shake Cucumber Salad (Print Version)

Crunchy cucumbers mixed with scallions and a tangy soy-sesame dressing, finished with sesame seeds and fresh herbs.

# What to Use:

→ 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)

# How to Prepare:

01 - Wash and dry cucumbers. Halve lengthwise and slice into ¼-inch thick half-moons.
02 - Place cucumber slices and scallions into a large resealable bag or airtight container.
03 - In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, grated garlic, grated ginger, and chili flakes until sugar dissolves.
04 - Pour dressing over cucumbers and scallions. Seal bag or container and shake vigorously for 30 seconds to coat evenly.
05 - Refrigerate the mixture for at least 10 minutes to allow flavors to meld.
06 - Transfer to a serving bowl and garnish with sesame seeds and cilantro if desired.

# Expert Advice:

01 -
  • It's genuinely ready in ten minutes, no hiding behind that claim.
  • The shaking method somehow makes it taste better, like the salad's doing half the work for you.
  • One batch disappears faster than you'd expect, especially when it's cold and snappy.
02 -
  • Don't skip patting the cucumbers dry—wet cucumbers make watery dressing instead of a glossy coating.
  • The shaking is not just for show; it distributes the dressing way more evenly than any spoon could manage.
03 -
  • Grate your garlic and ginger instead of mincing them; you'll get more juice and a smoother flavor in the dressing.
  • If cilantro tastes like soap to you, fresh mint or basil works beautifully instead, and nobody will judge.
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