Get my newest recipe via email:

Sweet & Spicy Cucumber Ginger Salad

With fresh ginger zing, rice vinegar tang, rice wine sweetness, and the kick of red pepper flakes, this refreshing sweet and spicy Cucumber Ginger Salad boasts extraordinary flavor!

Sweet and Spicy Cucumber Ginger Salad in a bowl with black sesame seed sprinkle
Click here to PIN Sweet and Spicy Cucumber Ginger Salad.

This simple cucumber salad is classic Japanese Sunomono, a delicate oil-free sweet and tangy vinegar dressing traditionally served with cucumbers. Sunomono dressings sometimes include a drop or two of soy sauce, but for me, the dressing tastes best without the salty toasted caramel flavor. It’s an option for you.

A sprinkle of black sesame seeds adds eye candy. You can certainly use regular sesame seeds instead.

What I learned from Mom:

  • For decorative flair, Mom would run the tines of a fork lengthwise down the outside of the cucumber, after peeling and before cutting the cucumber in half.
  • Mom also taught me to scrape the seeds out of cucumbers. Without the seeds, cucumbers taste like crisp sweet melon, so cutting out the seeds gives cucumbers more universal appeal. Did you know–melons, pumpkins, and squashes are cucumber cousins, botanical relatives?

cucumber with seeds removed and decorative edges from tines of a fork

Sweet and Spicy Cucumber Ginger Salad notes:

  • I like to salt and drain the cucumbers first. The salt pulls out moisture and gives the cucumbers a crisper texture. You can skip the step but I think it’s worth the extra time. (Salting and draining zucchini for 15 minutes helps improve the texture and flavor of the summer squash too.)
  • You can prep the cucumbers and the sweet and sour dressing beforehand, but don’t mix them together. You want to toss everything together no more than an hour before serving.

If you are using regular American slicing cucumbers, you always want to remove the skin. Why?

  • First, the thick skin is coated with wax for keeping ability and protection during shipping.
  • Second, unless they’re organic, cucumbers are #16 on the list of the highest number of pesticides on commercial produce. Not to bum you out—just peel your cucumbers. Or, grow them yourself or buy them at the Farmer’s Market.

Some of the links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on the link. It doesn’t cost you anything and helps me continue to provide free content here on Letty’s Kitchen. Thank you!

Serving idea: This cucumber ginger salad is fun to serve in a bowl with mung bean thread noodles, the clear noodles that soften in boiling water. You might be familiar with bean thread noodles–they often go in rice paper spring rollsBean thread noodles (Affiliate link) are inexpensive and readily available in the Asian foods aisle in well-stocked grocery stores.

Cucumber Ginger Salad in white bowl with blue towel and knob of ginger

Recipe adapted from one in Tassajara Dinners and Desserts (Affiliate link) by Dale and Melissa Kent.


#eatseasonal

This recipe is an update of the cucumber ginger salad I posted in 2016. Back then, Becky of Vintage Mixer blog would gather a group of food bloggers to share seasonal produce recipes. Her first post each month was a roundup of seasonal veggie and fruit recipe ideas and from her list, we bloggers would create new recipes and share each other’s on our blogs.

Below are links to the yummy recipes we came up with that June. Do they sound tempting or what? I hope they inspire you to get in the kitchen and cook something seasonal, and delicious!

Strawberry, Raspberry and Rhubarb Crisp by Completely Delicious

Hoisin Buffalo Burgers with Spicy Slaw by Cookin’ Canuck

Blueberry-Basil Swirled Ice Cream by Floating Kitchen

Strawberries and Cream Oat Bars by The Vintage Mixer

Cucumber Noodle Tzatziki Salad by Flavor the Moments

Rhubarb Almond Danishes by Food For My Family

To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate Spam too and will never share your email with anyone.)

  • Follow me on Instagram! It’s my favorite!
  • Peruse my Pinterest boards for more vegetarian recipe ideas.
  • Find daily vegetarian and healthy living ideas on my Facebook page.

As an Amazon Associate I earn from qualifying purchases. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you for supporting Letty’s Kitchen!

PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!
 

Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions you make.

11 comments

  • I’ve never salted and drained my cucumbers before. I guess I need to try that next time! Love this simple salad. Ginger and cucumber go so well together! So refreshing! Reply · 6 June, 2016

  • We’re cucumber salad twins today, Letty! I love this version — the flavors sound so bold and refreshing, and I love the idea about using the tines of a fork to decorate the cucumber! Gorgeous salad and I can’t wait to try them with my summer crop. 🙂 Reply · 6 June, 2016

    • Thanks Marcie. I love that you spiralized your cukes for tatziki and likewise can’t wait to try it as summer crop comes along…. Reply · 6 June, 2016

  • Cucumbers are taking off in my garden, thanks to a rainy spring. I can’t wait to try this pretty salad. Reply · 8 June, 2016

  • Interesting “dirty dozen” info. I had to look it up. A lot of people say cucumber skin is bitter, so they always peel. I don’t get the bitter at all. In fact the skin is the best part (pickled cucumber skins were my grandma’s specialty). Since I usually always wash my produce I’ll probably not stop eating the skin, but I’m pleased to have the info. That said. I can see how in this salad peeling would unify the textures and texture is a big part of the appeal with all Japanese “pickled” salads for me. GREG Reply · 8 June, 2016

    • Thanks Greg. Wow–pickled cucumber skins–I bet your grandmother had a finer quality cucumber than we find in the stores today! I appreciate your always thoughtful comments! And check out the Clean 15 that goes with that Dirty Dozen list…. Reply · 10 June, 2016

  • Ken Casey

    my husband is in recovery; therefore no wine (mirin) Any suggestions for a substitute, or just leave it out? Reply · 18 June, 2016

    • Good question Ken,
      You can just leave out the mirin and add 1 1/2 teaspoons of sugar or honey. Reply · 18 June, 2016

  • Legit speechless, this cucumber ginger salad recipe looks unreal! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing! Reply · 13 December, 2017

  • This cucumber ginger salad recipe looks so amazing and yummy at the same time. Found your post so easy to follow along when preparing them yesterday. So mesmerized by this. Thanks for sharing! Reply · 25 March, 2019

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.