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!
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This simple cucumber salad is classic Japanese Sunomono, a delicate oil-free sweet and tangy vinegar dressing traditionally served with cucumbers.ย Sunomono dressings like this one sometimes include a drop or two of soy sauce. For me, this 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.
Sweet and Spicy Cucumber Ginger Salad notes:
- For decorative flair, my Mom taught me to run the tines of a fork lengthwise down the outside of the cucumber. Do this after peeling and before cutting the cucumber in half.
- Mom always scraped away the seeds out of cucumbers. Cucumbers with the seeds removed taste like crisp sweet melon and cutting out the seeds gives cucumbers more universal appeal.
- Another trick is to salt and drain the cucumbers before mixing with the dressing. The salt pulls out moisture which gives the cucumbers a crisper texture. You can skip the step but I think itโs worth the extra time.
- Did you know–melons, pumpkins, and squashes are cucumber cousins, botanical relatives? 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?
- Cucumber’s thick skin is coated with wax for keeping ability and protection during shipping.
- Although comercially grown cucumbers don’t make the “Dirty Dozen” list, they have been listed as #16 for pesticide residues. If you prefer not to peel your cucumbers, buy organic.
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Serving idea: Mix your cucumber ginger salad with mung bean thread noodles, the clear noodles that soften in boiling water. Bean thread noodles (affiliate link) often go in rice paper spring rolls. These gluten-free noodles are inexpensive and readily available in the Asian foods aisle in well-stocked grocery stores.
Recipe adapted from one in Tassajara Dinners and Desserts (Affiliate link) by Dale and Melissa Kent
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Sweet and Spicy Cucumber Ginger Salad
Ingredients
- 1 pound cucumbers , about 3
- ยฝ teaspoon sea salt
- ยผ cup rice wine vinegar
- 1 tablespoon mirin (rice wine)
- 2 tablespoon grated fresh ginger
- ยผ teaspoon red pepper flakes
- 1 teaspoon tamari soy sauce , optional, (see note)
- 1 teaspoon toasted black sesame seeds (see note)
Instructions
- Peel the cucumbers and trim the ends. Run the tines of a fork in parallel lines down the length of the cucumbers to score what will be decorative lines on the slices.
- Cut the peeled cucumber in half lengthwise. Using a spoon, scoop out the seeds.
- Slice thinly into half-moons, about 1/4-inch thick. Sprinkle the slices with salt; let drain in a colander over a plate 15 to 20 minutes. Rinse and drain the cucumbers on towels. (see note)
- Make a dressing with the vinegar, mirin, ginger, red pepper flakes, and soy sauce, if using. Toss the cucumber with the dressing and the sesame seeds. Refrigerate to marinate about an hour.
Notes
- Sunomono dressings sometimes include a drop or two of soy sauce. For me, the dressing tastes best without the salty toasted caramel flavor. It’s your option.
- You can use regular sesame seeds instead of black sesame seeds.
- You can skip salting and draining the cucumbers before adding the dressing, but the added step draws moisture out which gives the cucumbers a crisper texture.
- You can prep the cucumbers and the dressing ahead of time, but keep them separate. Toss everything together shortly before serving.
Nutrition
Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions you make.
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! · 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. ๐ · 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…. · 6 June, 2016
Cucumbers are taking off in my garden, thanks to a rainy spring. I can’t wait to try this pretty salad. · 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 · 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…. · 10 June, 2016
my husband is in recovery; therefore no wine (mirin) Any suggestions for a substitute, or just leave it out? · 18 June, 2016
Good question Ken,
You can just leave out the mirin and add 1 1/2 teaspoons of sugar or honey. · 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! · 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! · 25 March, 2019
You are so welcome Julia. · 25 March, 2019
Legit speechless, this ginger cucumber salad recipe seems unbelievable! Also on my Pinterest page, I’ll pin this article to my folks. Thanks for sharing! Thanks for share! · 6 December, 2020
Thank you! · 14 December, 2020