Tangy Shaken Asian-Style Salad

Crisp cucumber and spring onion tossed in a tangy, savory Asian-style dressing for a quick fresh side.

# Ingredients:

→ 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

# Instructions:

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 in the jar or bowl.

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

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

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

# Pro Tips:

01 -

It takes less time than waiting for takeout and tastes twice as fresh.
The shaking trick coats every slice without bruising a single piece.
You can eat it straight from the jar standing at the counter and no one will judge you.

02 -

Slice the cucumbers thin but not paper thin, or they will turn limp and watery instead of staying crisp.
Do not skip the resting time, those five minutes let the dressing cling and the flavors deepen in a way that shaking alone cannot do.

03 -