Tangy Asian-Style Cucumber Salad

# 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 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

# How-To Steps:

01 - Place the sliced cucumbers, spring onions, and chili, if using, into a large jar with a tight-fitting lid or a salad bowl with a cover.

02 - Whisk together rice vinegar, soy sauce, sesame oil, sugar, grated ginger, minced garlic, and toasted 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, or toss thoroughly if using a bowl, to coat the vegetables evenly.

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

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

# Expert Advice:

01 -

It's ready faster than you can set the table, no cooking required.
The shaking method coats every cucumber slice in dressing in a way that feels almost playful.
It tastes even better the longer it sits, so you can make it ahead without stress.

02 -

Don't slice your cucumbers too early or they'll start to weep and dilute the dressing with their own water.
The shaking matters more than you'd think—it creates a gentle toss that coats everything without bruising the cucumbers like aggressive stirring might.
Taste the dressing before you pour it over the vegetables, because once it's all together, you can adjust but not as easily.

03 -