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.
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.