Tangy Shaken Asian Cucumber Salad (Printable Version)

Refreshing Asian-style cucumber salad with tangy, savory-sweet flavors and fresh herbs.

# Needed Ingredients:

→ 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

# Steps:

01 - Thinly slice cucumbers, spring onions, and chili if using. Place all into a large jar with lid or a salad bowl.
02 - Combine rice vinegar, soy sauce, sesame oil, sugar or maple syrup, grated ginger, minced garlic, and toasted sesame seeds in a small bowl and whisk until sugar dissolves.
03 - Pour the dressing over the vegetables, secure the jar lid, and shake vigorously for 30 seconds to coat all ingredients evenly. If using a bowl, toss thoroughly.
04 - Allow the salad to sit for 5 minutes so the flavors can develop fully.
05 - Sprinkle chopped cilantro and extra toasted sesame seeds over the salad before serving.

# Expert Advice:

01 -
  • It's ready faster than you can chop an onion, and somehow tastes even better than recipes that take ten times longer.
  • The shaking method actually matters—it distributes the dressing in a way that plain tossing just can't match, and the whole ritual feels less like cooking and more like play.
  • It works as a side dish, a light lunch on its own, or tucked into rice bowls, tacos, or alongside grilled proteins without any fuss.
02 -
  • If you don't shake hard enough, you'll end up with a salad that's dressed unevenly and tastes bitter or too salty in some bites; the shaking is genuinely important, not just theatrical.
  • The salad is best eaten within a few hours of shaking—it gradually releases more water over time, diluting the dressing and softening the crunch, which is why it's never a make-ahead dish for tomorrow.
03 -
  • Buy your English cucumbers a day or two before you plan to make this, then store them in the coldest part of your fridge; the slight time gives them a chance to get even crisper.
  • If you find yourself with leftover dressing, jar it and use it within a few days on other raw vegetables, grilled proteins, or even as a light dip for summer rolls.
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