Shake Shake Garlic Cucumbers (Printer View)

Crunchy cucumbers tossed with garlic, soy, sesame oil, and a hint of chili heat.

# What you'll need:

→ Vegetables

01 - 2 large cucumbers, sliced into 1/4-inch rounds
02 - 2 cloves garlic, finely minced

→ Dressing

03 - 2 tablespoons soy sauce
04 - 1 tablespoon toasted sesame oil
05 - 1 teaspoon rice vinegar
06 - 1/2 teaspoon chili flakes, adjust to taste
07 - 1 teaspoon sugar
08 - 1/4 teaspoon salt

→ Garnish

09 - 1 tablespoon sesame seeds, optional
10 - 2 green onions, thinly sliced, optional

# Method:

01 - Place the sliced cucumbers and minced garlic into a large, sealable jar or container.
02 - Whisk together soy sauce, toasted sesame oil, rice vinegar, chili flakes, sugar, and salt in a small bowl until sugar dissolves.
03 - Pour the dressing over the cucumbers in the jar.
04 - Seal the jar tightly and shake vigorously for 30 to 60 seconds, ensuring cucumbers are evenly coated.
05 - Allow the mixture to stand at room temperature for 5 to 10 minutes.
06 - Transfer to a serving bowl, sprinkle with sesame seeds and green onions if desired, and serve immediately or chilled.

# Expert Advice:

01 -
  • It comes together in under 10 minutes with zero cooking involved.
  • The shaking method coats every slice evenly while building anticipation.
  • Works as an appetizer, side dish, or palate-cleansing snack depending on your mood.
02 -
  • The cucumbers will release water over time; if you're making these ahead, drain them gently before serving so the dressing stays balanced.
  • Rice vinegar matters more than you'd think—it adds a gentle sweetness that regular vinegar or lemon can't replicate in quite the same way.
03 -
  • Use a jar with a tight seal and enough headspace to actually shake without spillage—the motion is half the appeal and half the technique.
  • Let your soy sauce and sesame oil sit at room temperature rather than cold; they blend and coat better when they're not viscous from the fridge.
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