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Cucumber Salad with Ginger | Letty's Kitchen
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5 from 2 votes

Cucumber Salad with Ginger

This refreshing salad has amazing flavor! It’s simple and easy and makes a great side dish for picnics, sushi rolls, and other Asian foods. Makes 4 cups salad.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: Gluten, Vegan
Keyword: cucumbers, ginger, salad
Servings: 6 servings.


  • 1 pound cucumbers , about 3
  • 1/2 teaspoon sea salt
  • 1/4 cup rice wine vinegar
  • 2 teaspoons mirin (rice wine)
  • 2 teaspoons grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon tamari soy sauce , optional
  • 1 teaspoon toasted black sesame seeds


  • 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. Slice thinly, about 1/8-inch thick. Sprinkle the slices with salt; let drain in a colander over a plate about 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.


You can skip the step of salting the cucumbers before adding the dressing. You can prep the cucumbers and the dressing ahead of time, and keep them separate. Toss everything together shortly before serving, because the salad gets watery with time, especially if you don’t salt and drain the cucumbers beforehand.