Cucumber Salad With Ginger and Garlic

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The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can.  Using a mandolin makes for quick work. Then purge the cucumbers by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.


MAKES: 4 Servings
PREP/COOK TIME: 20 minutes

  • 2 large thin-skinned cucumbers, sliced thin

  • Salt to taste

  • 3 tablespoons seasoned rice vinegar

  • 1 tablespoon soy sauce

  • 1 teaspoon sugar

  • 2 garlic clove, minced or pureed

  • 1 teaspoon minced fresh ginger

  • ⅛ teaspoon cayenne (more to taste)

  • Freshly ground pepper

  • 2 tablespoons dark sesame oil

  • 3 tablespoons sunflower oil or grapeseed oil

  • 1 bunch scallions, white and light green parts, sliced very thin

  • 2 tablespoons chopped cilantro


  1. Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.

  2. Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Storage This will keep for a day or two in the refrigerator but the dressing will become more watery.

Adapted from one of Martha Rose Shulman's amazing recipes.


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