Tangy Shaken Asian Cucumber Salad (Printable)

Crisp cucumbers combined with a tangy Asian-inspired dressing for a refreshing light dish.

# What You'll 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 tbsp rice vinegar
05 - 1 tbsp soy sauce (use tamari for gluten-free)
06 - 2 tsp sesame oil
07 - 1 tbsp sugar or maple syrup
08 - 1 tsp grated fresh ginger
09 - 1 garlic clove, minced
10 - 1 tsp toasted sesame seeds

→ Garnish

11 - 2 tbsp fresh cilantro, chopped
12 - Additional toasted sesame seeds, to taste

# How To Make It:

01 - Place the sliced cucumbers, spring onions, and chili (if using) into a large jar with a tight-fitting lid or a salad bowl with a cover.
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 dissolves.
03 - Pour the dressing over the cucumber mixture.
04 - Secure the lid and shake vigorously for 30 seconds to evenly coat the vegetables, or toss thoroughly if using a bowl.
05 - Allow the salad to sit for 5 minutes to let the flavors meld.
06 - Sprinkle chopped cilantro and additional toasted sesame seeds before serving.

# Expert Suggestions:

01 -
  • It comes together in minutes, yet tastes like you've been orchestrating flavors all day.
  • The shake method is oddly meditative, and honestly, it's more fun than stirring.
  • Crisp, tangy, and refreshing without being heavy—perfect when you want something bright but substantial.
02 -
  • Don't skip the five-minute resting period—it's when the cucumbers absorb the dressing and transform from crisp slices into something unified and flavorful.
  • If your dressing tastes too sweet or not tangy enough before mixing, adjust it now while it's easy; once the cucumbers absorb it, you can't fix it.
  • The jar method isn't just for fun—it actually coats every piece evenly, which a simple toss in a bowl rarely does.
03 -
  • Use a jar with a really tight-fitting lid—you don't want dressing leaking everywhere while you're shaking it with enthusiasm.
  • If you prefer a milder salad, omit the chili entirely or just use the lighter green parts of the spring onions.
  • Make this no more than an hour or two before serving for maximum crunch; cucumbers eventually surrender their crispness to the dressing, which is delicious but different.
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