Cucumber-Ginger Salad

This cool and refreshing cucumber-ginger salad is a gorgeous medley of flavors and textures. It fits in perfectly with other summer side dishes that cool you down without compromising on taste. Crisp, crunchy cucumbers are tossed in a sesame ginger dressing that’s savory, sweet and spicy from a combination of soy sauce, honey and Sriracha. A sprinkling of nutty toasted sesame seeds and fresh green onions adds the final touch to complete this versatile Asian cucumber salad.

Cucumber-ginger salad can play the sidekick role like no other dish. Serve it next to a plate of steamed dumplings or your favorite Asian stir-fry recipes for a simple weeknight dinner. The flavors are also light and refreshing enough to counter the char and smoke of your best summer grilling recipes. Whether you make it for a potluck, picnic or dinner tonight, this quick and easy salad will the first thing on your mind anytime you need a delicious side.

Cucumber-Ginger Salad Ingredients

• Dressing: Rice vinegar, soy sauce, olive oil, minced fresh ginger, sesame oil, honey and Sriracha create a bold yet light dressing for the refreshing cucumbers.
• English cucumbers: We prefer to use English cucumbers in this recipe because they have a thinner skin and fewer, less noticeable seeds. That means you don’t need to peel the cucumber or remove the seeds before you get started.
• Sesame seeds: Sesame seeds add visual appeal and a welcoming nutty crunch. Toast them in a dry skillet or the oven, stirring frequently for even browning.
• Green onions: Thinly sliced green onions add a fresh allium bite. The entire green onion is edible, so you can use the white bottom, the green tops or both.

Directions

Step 1: Make the dressing

Mix the rice vinegar, soy sauce, olive oil, fresh ginger, sesame oil, honey and Sriracha chili sauce.

Editor’s Tip: Add all the ingredients to a glass jar, seal and shake to combine the dressing. You can store any leftover dressing right in the jar.

Step 2: Prepare the cucumbers

Trim the ends of the cucumbers and cut them crosswise into 3-inch sections. Cut those sections into julienned strips.

Step 3: Toss the salad and garnish

Add the sesame seeds and dressing to a bowl with the cucumbers.

Toss the cucumbers with the dressing and sesame seeds.

Sprinkle the sliced green onions into the bowl.

Editor’s Tip: For a stronger, herby finish, scatter chopped chives and torn mint or cilantro with the green onions.

Recipe Variations

• Use Thai flavors: Crushed roasted peanuts, a splash of fish sauce (add it gradually; it’s very strong and salty) and lime juice would transform this cucumber-ginger salad into a Thai-inspired dish. You can also top it generously with torn mint and basil, or Thai basil if you can find it.
• Add a different spice: Sriracha chili sauce gives this salad a gentle kick, but if you want something stronger or with a different flavor profile, substitute Sriracha with another condiment. Crunchy chili crisp, spicy sambal oelek or a slightly sweeter chili paste, like gochujang, would all work here. Start with a small amount and add more until it reaches the right spice level for you.
• Make it a meal: This salad is an excellent side dish, but it can easily be turned into a meal if it’s spooned over cooked rice and paired with a protein, like stir-fried tofu, chicken or beef.

How to Store Cucumber-Ginger Salad

The dressing will become juicier and slightly watery as cucumber-ginger salad sits, so it’s best to store it in a bowl or food storage container to prevent leaking. Cover the bowl or container tightly to keep it fresh. You can also store the dressing separately in jars or storage containers.

How long does cucumber-ginger salad last?

Cucumber-ginger salad is best the day it’s made. The dish will lose its signature crunch as the cucumbers sit in the dressing and become soggy. If it tastes diluted after a few hours, pour off some of the liquid and add a drizzle of fresh sesame ginger dressing. You can also prep the cucumbers, make the dressing and toast the sesame seeds in advance, but you should assemble the salad right before serving it.

Cucumber-Ginger Salad Tips

What can I serve with cucumber-ginger salad?

This cucumber-ginger salad pairs well with almost anything, from chicken satay or grilled tuna steak to your favorite homemade Asian recipes.

Can I use other types of cucumbers for this dish?

Ideally, you’d want to use thin-skinned cucumber varieties with few, small seeds, like English, Persian or Japanese cucumbers. These cucumbers are crunchy, don’t need to be peeled, and are slender and straight so they’re easy to cut into strips.

How can I tame ginger’s heat and spice in this salad?

Fresh ginger can be bright and juicy or fiery and sharp, so if your ginger is too intense, you can cut it into bigger pieces or adjust some of the other ingredients in the salad. Replace the minced ginger with thin strips for a gentler taste. The more you work ginger with your knife, the stronger it becomes. Add more honey or vinegar to the dressing to counter the ginger and balance the dish.