Ginger Cucumber Salad
- 3 green onions, chopped
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon grated fresh ginger
- 1 tablespoon chili oil
- ½ teaspoon sesame oil
- 1 teaspoon salt
- 2 large cucumbers - halved lengthwise, deseeded, and cut into ½-inch slices
- Whisk green onions, rice vinegar, sugar, ginger, chili oil, salt, and sesame oil together in a bowl; add cucumber and stir to coat.
Make this salad shortly before serving to ensure the cucumbers don't water down the dressing. To leech some water out of the cucumbers before serving, toss the cucumber slices in a pinch of salt. Place in a strainer and let sit for 30 minutes. Dress as directed.
What others are saying
Leebra Ricks says:
My 2 year old who eats nothing LOVED this recipe. I absolutely love it. I added a lil fish oil as well and what an amazing flavor. Simple and easy to make!!
Alyx Leigh says:
The dressing for this delicious salad is very similar to something I get at my favorite Chinese restaurant. I've prepared this with excellent results. For this one, I used Schezuan pepper corns and sweetened it with a bit of mirin. In deference to my husband (who detests ginger) I left it out.
Tal Levitas says:
I love this recipe. It's an easy and quick and delicious side salad. It literally took me five minutes to make, and none was left.
Steve Failows says:
I always love this side that you get at Korean BBQ spots, so quick and easy to make. I like to add a touch more ginger since i'm all about that ginger cucumber combo - I think I found my new go-to.
Caro Hodgin says:
I'm a Southerner so pickling things is in my blood. This is a really cool Asian-inspired riff on the pickled cucumbers that I grew up on in the summertime in North Carolina. They call this a salad, I call it Pickled Asian Cucumbers - either way, it's absolutely delicious.
Bernardette Flatow says:
Love this fresh, non- caloric receipe. I add fresh chives which lifted the flavor even more.