Tangy Shaken Asian Cucumber

Crisp cucumbers with tangy Asian-inspired dressing, sesame, and fresh cilantro. Ready in 10 minutes for a light side or snack.

# What you 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 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, ginger, garlic, and sesame seeds until sugar dissolves.

03 - Pour the dressing over the cucumber mixture.

04 - Secure the lid and shake vigorously for 30 seconds to coat the cucumbers evenly (or toss thoroughly if using a bowl).

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

06 - Sprinkle with cilantro and extra sesame seeds before serving.

# Expert Advice:

01 -

It comes together faster than ordering takeout, and every bite stays crisp and cold.
The shake method means no messy whisking or extra dishes, just toss and go.
You can adjust the heat and sweetness on the fly, making it yours every single time.

02 -

If you skip the resting time, the salad will taste sharp and one-dimensional instead of balanced and layered.
Use a jar with a really tight lid or you'll end up with dressing on your ceiling, trust me on this one.

03 -