Zesty Shake Cucumber Crunch

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, ends trimmed

02 - 2 scallions, thinly sliced

→ Dressing

03 - 3 tablespoons low-sodium soy sauce

04 - 1.5 tablespoons rice vinegar

05 - 1 tablespoon toasted sesame oil

06 - 1.5 teaspoons sugar or honey

07 - 1 garlic clove, finely grated

08 - 1 teaspoon fresh ginger, grated

09 - 0.5 to 1 teaspoon chili flakes, adjust to taste

→ Garnish

10 - 1 tablespoon sesame seeds, white or black

11 - 1 tablespoon fresh cilantro, chopped (optional)

# Directions:

01 - Wash and dry the cucumbers. Slice each in half lengthwise, then cut into quarter-inch thick half-moon slices.

02 - Place cucumber slices and scallions into a large resealable bag or container with a secure lid.

03 - In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, sugar or honey, grated garlic, grated ginger, and chili flakes until sugar is fully dissolved.

04 - Pour the dressing over the cucumber and scallions. Seal the container and shake vigorously for 30 seconds to ensure even coating.

05 - Refrigerate the salad for at least 10 minutes to allow flavors to meld.

06 - Transfer the salad to a serving bowl and garnish with sesame seeds and cilantro if desired.

# Expert Suggestions:

01 -

Ten minutes from start to finish, no cooking required—perfect for when you're too tired to actually cook.
The dressing hits you with salty, tangy, and spicy all at once, making something so simple taste restaurant-quality.
It gets better as it sits, so you can prep it ahead and let the flavors do the work while you do something else.

02 -

Don't skip the resting time in the fridge—it's the difference between a wet cucumber heap and an actual salad where everything tastes intentional.
The dressing is strong on purpose; it needs to be because cucumbers are mostly water and will dilute it as they sit.

03 -