Tangy Shaken Asian Cucumber Salad

Crisp cucumbers tossed in a tangy, Asian-inspired savory-sweet dressing. Quick and refreshing side dish.

# Components:

→ 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

# Directions:

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 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 cucumbers, or toss thoroughly if using a bowl.

05 - Allow the salad to sit for 5 minutes to meld the flavors.

06 - Sprinkle with chopped cilantro and additional toasted sesame seeds before serving.

# Expert Advice:

01 -

It comes together in under ten minutes with no cooking, no fuss, and almost no cleanup.
The shake method coats every slice perfectly and makes you feel like a kitchen magician.
It stays crunchy for hours and tastes even better after sitting in the fridge overnight.

02 -

If you slice the cucumbers too thick, they won't absorb the dressing properly, aim for thin coins or ribbons.
Letting the salad sit for more than five minutes is actually better, it gets tangier and more flavorful as it rests in the fridge.

03 -