Tangy Shaken Asian-Style Salad (Printer-friendly)

Crisp cucumbers tossed in tangy, savory-sweet Asian dressing for a fresh, quick side or snack.

# Ingredient List:

→ Vegetables

01 - 2 large English cucumbers, thinly sliced
02 - 2 spring onions, thinly sliced
03 - 1 small red chili, thinly 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 freshly grated 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 Steps:

01 - Place the sliced cucumbers, spring onions, and chili (if using) into a large jar with a tight-fitting lid or a large salad bowl with cover.
02 - Whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, garlic, and sesame seeds in a small bowl until sugar dissolves.
03 - Pour the dressing over the cucumber mixture.
04 - Secure the lid and shake vigorously for 30 seconds to coat the cucumbers evenly, or toss thoroughly if using a bowl.
05 - Let sit for 5 minutes to allow flavors to meld.
06 - Sprinkle with cilantro and additional toasted sesame seeds before serving.

# Expert Advice:

01 -
  • It's genuinely faster than ordering takeout, yet tastes like someone spent hours perfecting it.
  • The shake method means every piece gets evenly coated in that addictive tangy-sweet dressing.
  • Completely adaptable to whatever vegetables are lurking in your crisper drawer.
  • One bowl, minimal cleanup, maximum flavor—the holy trinity of weeknight cooking.
02 -
  • The longer this salad sits, the softer the cucumbers become—which is fine if you like them almost pickle-like, but prepare immediately before eating if you want maximum crunch.
  • Shaking in a jar genuinely works better than tossing, because gravity and motion coat everything more evenly than your utensils ever could.
  • Fresh ginger makes an enormous difference; powdered ginger will taste musty and flat by comparison.
03 -
  • Make the dressing the night before and store it separately—your salad will keep fresh longer, and you can shake it together whenever you want to eat.
  • If your cucumbers are particularly watery, salt them lightly and let them sit for five minutes, then pat dry before dressing—this prevents a diluted, watery final salad.
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