Tangy Shaken Asian-Style Salad (Printable Version)

Crisp cucumbers with a tangy Asian-inspired dressing, ready in minutes for a refreshing side or snack.

# 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

# Steps:

01 - Place the sliced cucumbers, spring onions, and chili (if using) into a large jar with a tight-fitting lid or a covered salad bowl.
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 vegetable mixture.
04 - Secure the lid and shake vigorously for 30 seconds to coat evenly, or toss thoroughly if using a bowl.
05 - Allow to sit for 5 minutes to enhance flavor integration.
06 - Sprinkle with cilantro and additional sesame seeds before serving.

# Expert Advice:

01 -
  • It's ready faster than you can chop the ingredients, perfect for those nights when hungry people are circling your kitchen.
  • The shaking method makes it feel interactive and fun, almost like you're creating something together rather than just assembling a salad.
  • It actually tastes better the next day, so weekend prep becomes your secret advantage during the week.
02 -
  • Don't slice your cucumbers too early or they'll weep their liquid everywhere, diluting your beautiful dressing into something mediocre.
  • The soy sauce to vinegar ratio is crucial—I learned this the hard way by making it too acidic once, and now I taste as I go.
  • Shaking is actually better than tossing because it coats every slice more evenly and honestly feels more satisfying to do.
03 -
  • Make the dressing first and let it sit while you prep vegetables—the flavors develop and taste more cohesive when they've had time to know each other.
  • If you're transporting this to a potluck or picnic, pack the dressing separately and shake it all together just before serving to keep the cucumbers as crisp as possible.
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