Cucumber Salad With Soy, Ginger and Garlic

Cucumber Salad With Soy, Ginger and Garlic

4 servings
The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn’t get watered down by the cucumber juice.

Ingredients

  • thin-skinned cucumbers

    thinly sliced, about 1 1/2 pounds

    2 large
  • salt
    to taste
  • seasoned rice vinegar
    3 tbsp
  • soy sauce
    1 tbsp
  • sugar
    1 tsp
  • garlic clove
    1 small
  • minced fresh ginger
    1 tsp
  • ground cayenne
    ⅛ tsp
  • freshly ground pepper
  • dark sesame oil
    2 tbsp
  • sunflower oil or grapeseed oil
    3 tbsp
  • scallions

    white and light green parts, very thinly sliced

    1 bunch
  • chopped cilantro
    2 tbsp

Directions

  1. 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. 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.

Cucumber Salad With Soy, Ginger and Garlic

Cucumber Salad With Soy, Ginger and Garlic

5.0(5.5k)20 min4 servings196 cal

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About this Recipe

Craving a refreshing, vibrant side dish that comes together in a flash? This Cucumber Salad With Soy, Ginger and Garlic delivers bright, zesty flavors that are perfect for any meal, especially on a warm day. You'll love how effortlessly it brings an explosion of freshness to your table.

The real secret to this exceptional cucumber salad lies in two key techniques: thinly slicing your cucumbers and purging them with salt. This careful preparation ensures the dressing remains concentrated and flavorful, never watered down by the cucumber's natural juices. It’s the difference between a good salad and one that truly sings with crispness and intense taste, setting it apart from soggy versions.

Expect a beautifully balanced interplay of savory, tangy, and subtly spicy notes in every bite. The crisp cucumber provides a refreshing crunch, perfectly complemented by the aromatic kick of fresh ginger and garlic, a hint of heat from cayenne, and the rich umami depth of soy sauce and sesame oil. This vibrant, healthy side dish is naturally vegan, vegetarian, dairy-free, nut-free, and suitable for halal and kosher diets, making it a wonderful addition to almost any spread. It's an easy, quick, and low-cholesterol option that will leave you feeling invigorated.

Customize this salad to your liking with ease. If fresh ginger or garlic isn't on hand, granulated garlic or garlic flakes work well for convenience. Adjust the ground cayenne to your preference, making it as mild or as fiery as you dare. You can also experiment with other types of thinly sliced cucumbers like English or Persian varieties for subtle texture differences.

This light and flavorful cucumber salad is a superb accompaniment to a variety of main courses, from grilled chicken or fish to stir-fries or simple rice bowls. It shines particularly bright as a fresh counterpoint to richer dishes, making it an ideal side for summer gatherings or weeknight dinners alike. Serve it chilled for the best refreshing experience.

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