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Ginger Garlic Cucumber Salad

Ginger garlic cucumber salad is perfect for a hot summer day because it’s very cooling. Easy to make too.
Prep Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: Asian
Keyword: cucumber salad, cucumbers, summer salad
Servings: 4
Calories: 126kcal


  • 2 seedless cucumbers i.e. European (see NOTES)
  • 2 tbs kosher salt
  • 3 green onions finely sliced
  • 1 tbs finely minced cilantro

For the Dressing:

  • 1 tsp minced fresh ginger
  • 1 clove garlic minced
  • 2 1/2 tbs vegetable oil
  • 1 tbs low-sodium soy sauce
  • 2 tsp dark sesame oil
  • 1 tsp sugar


  • Slice cucumbers very thinly. A mandolin is best for this.
  • Place sliced cucumbers in a colander and sprinkle with the kosher salt. Toss so they are well coated. Set the colander in the sink so they drain. Let stand 15-20 minutes.
  • Lay the cucumber slices on a kitchen towel and pat to dry; place them in a large bowl then add the green onions and cilantro.
  • For the dressing: Mix the sugar, ginger, garlic and soy sauce in a small bowl until sugar is dissolved. Whisk in the oils then pour over cucumber slices and toss to coat.
  • Refrigerate until ready to use. This salad will keep about 2 days but the dressing will get a bit watery (but still taste good).


Don’t use regular cucumbers (store bought) because they are waxed. Kirby’s (pickling cucumbers) are a good substitute for the European ones.


Serving: 1serving | Calories: 126kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Sodium: 3626mg | Potassium: 245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 247IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg