Shake Shake Garlic Cucumbers (Print Version)

Crunchy cucumbers tossed with garlic, soy sauce, sesame oil, and chili for a bright, flavorful side.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • Ready in 10 minutes with zero cooking, just sharp flavors and satisfying crunch.
  • The shaking part is genuinely fun—kids love it, and it somehow makes the cucumbers taste better.
  • Bold enough to stand alone, gentle enough to pair with almost anything on your table.
02 -
  • Don't skip letting the dressing sit before shaking—undissolved sugar will fall to the bottom and taste gritty.
  • The jar does real work; a bowl and spoon feel lazy in comparison, and the shaking helps the flavors penetrate rather than just coat.
  • Leftover cucumbers soften after a day, but they taste even better—the flavors deepen—so this actually improves with time.
03 -
  • Make a double batch of the dressing and keep it in a glass jar in your fridge; you'll find yourself reaching for it all week on salads, noodles, and roasted vegetables.
  • If your cucumbers taste watery, salt them lightly 10 minutes before dressing—the salt pulls out excess moisture, and you can pat them dry for better absorption.
Return