Zesty Shake Cucumber Salad (Print Version)

Crunchy cucumber tossed in a tangy soy-sesame dressing with chili flakes and fresh herbs.

# Components:

→ Vegetables

01 - 2 large English cucumbers, ends trimmed
02 - 2 scallions, thinly sliced

→ Dressing

03 - 3 tablespoons low-sodium soy sauce
04 - 1½ tablespoons rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1½ teaspoons sugar or honey
07 - 1 garlic clove, finely grated
08 - 1 teaspoon fresh ginger, grated
09 - ½ to 1 teaspoon chili flakes, adjusted to taste

→ Garnish

10 - 1 tablespoon white or black sesame seeds
11 - 1 tablespoon fresh cilantro, chopped (optional)

# Method:

01 - Wash and dry cucumbers. Slice each in half lengthwise, then cut into ¼-inch thick half-moon slices.
02 - Place cucumber slices and scallions in a large resealable bag or container with a tight-fitting lid.
03 - In a small bowl, whisk soy sauce, rice vinegar, toasted sesame oil, sugar or honey, grated garlic, fresh ginger, and chili flakes until sugar dissolves.
04 - Pour the dressing over cucumbers and scallions. Seal and shake vigorously for 30 seconds to distribute evenly.
05 - Refrigerate for at least 10 minutes to allow flavors to develop.
06 - Transfer to a serving bowl and sprinkle with sesame seeds and cilantro if desired before serving.

# Expert Advice:

01 -
  • It comes together in 10 minutes flat, no cooking required, just pure refreshment.
  • The dressing is bright and addictive—sweet, salty, gingery, with just enough heat to keep you coming back for another bite.
  • It actually tastes better the next day, so meal-prep it without guilt and enjoy it all week.
02 -
  • The dressing continues to flavor the cucumbers as it sits, so taste it fresh and then again after an hour—the heat builds and the garlic deepens.
  • Don't use a regular cucumber unless you want a watery disappointment; English cucumbers have way fewer seeds and stay crisp for days.
03 -
  • Shake the dressing in the bag or container instead of tossing it in a bowl—the vigorous action coats every piece evenly and actually aerates the cucumbers slightly.
  • Grate your garlic and ginger on a microplane; it distributes more evenly than mincing and won't leave you with chunks that taste too strong.
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