Zesty Shake Cucumber Salad (Printable Version)

Crunchy cucumber and scallion mix with a tangy soy-sesame dressing and subtle heat for a fresh, easy side.

# What You Need:

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

# How to Make It:

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

# Expert Advice:

01 -
  • It's ready in 10 minutes but tastes like you fussed over it.
  • The shake-and-go method means no chopping vegetables into perfect uniformity or standing there whisking endlessly.
  • One bite delivers this perfect balance of salty, tangy, and spicy that keeps you reaching for more.
02 -
  • Don't skip drying the cucumbers after washing—water dilutes the dressing and makes everything watery and sad.
  • The 10-minute rest in the fridge is not optional if you want flavors that feel intentional rather than raw and jumbled.
  • Rice vinegar makes an enormous difference here; regular vinegar will make it taste aggressively sour instead of balanced and craveable.
03 -
  • Use a microplane to grate the garlic and ginger—it releases more juice than a box grater and distributes more evenly through the dressing.
  • Make the dressing a few hours ahead and let the flavors marry together before you pour it over the cucumbers; it tastes noticeably better than fresh.
  • If the salad sits too long and gets watery, drain some of the liquid before serving or it'll taste diluted.
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