This Ginger Cucumber Salad is the perfect light, crispy, flavorful summer salad. It’s made with fresh, cucumber slices tossed in a savory ginger soy dressing and garnished with green onion and toasted sesame seeds. It’s so simple and takes just 10 minutes to prep!
Ginger Cucumber Salad Recipe
This easy cucumber salad recipe is a little bit different from the traditional, creamy cucumber salad.
Instead of a dressing made with mayonnaise or sour cream, we’re going with Asian-inspired flavors using a light and vibrant soy ginger dressing.
This ginger cucumber salad recipe combines fresh, crisp cucumbers with a flavorful dressing, and is finished off with a sprinkle of toasted sesame seeds and bright chopped green onions.
It’s simple, so tasty, and completely dairy-free.
What Does a Cucumber Salad Contain?
- Ginger Dressing: Our Asian-inspired dressing is made with a combination of soy sauce, sesame oil, sugar, rice vinegar, garlic paste, and ginger paste.
- Cucumbers: I recommend using English cucumbers cut into ¼-inch thick slices.
- Green Onions: You’ll need about ½ cup of chopped green onions.
- Optional Garnish: While it’s not required, a sprinkle of toasted sesame seeds is the perfect way to round out the flavors of this cucumber green onion salad.
How to Make Cucumber Salad
You’ll find the exact measurements and full instructions in the recipe card near the bottom of the page.
This simple cucumber salad recipe is so quick and easy to whip up!
- In a medium bowl, combine the soy sauce, sesame oil, sugar, vinegar, garlic paste, and ginger paste.
- In a separate large bowl, add the sliced cucumbers, then pour the dressing over the top. Add in the green onion, then toss to combine.
- Serve topped with toasted sesame seeds.
Tips and Notes
- Let it rest. For the best results, assemble the salad, then let it sit in the fridge for about an hour before serving. This little bit of time gives the flavor in the dressing time to work its way into the cucumber.
- Look for English cucumbers. English cucumbers are seedless and have a thinner, more edible skin.
- If you can’t find English cucumbers, regular can be used too, you will just need to scoop out the seeds and use a vegetable peeler to remove the skin.
- I use low sodium soy sauce so that I can control the saltiness of the salad. Regular will work too, but you will have a saltier flavor.
- Want to make your salad gluten-free? Swap the soy sauce out for tamari.
- No garlic and ginger paste? You can swap it out for equal amounts of minced garlic and fresh ginger. To get finely minced garlic and ginger, use a microplane!
- Sugar or no sugar? The granulated sugar in this recipe balances out the more savory flavors nicely. If you would rather not use sugar, you can omit it or use honey or agave nectar instead.
Room Temperature: This cucumber salad can be served at room temperature, but should not be stored at room temperature.
Refrigerator: To store this salad, place it in an airtight container and keep it in the fridge for up to 3 days.
Freezer: I definitely do not recommend freezing this salad. The texture of the fresh cucumber will not hold up when thawed. It is best fresh!
Are Cucumbers Peeled for Salads?
That depends on what variety of cucumbers you use. I usually go with English cucumbers, which have a thin skin that incorporates just fine into the salad.
If you decide to use regular, aka Persian, cucumbers, you may want to peel the skin off since it tends to be a little bit thicker and waxier.
How Do You Keep Cucumber Salad From Getting Soggy?
The best way to keep the cucumbers fresh and crunchy is to simply serve the salad soon after you toss it with the dressing.
I like to let it rest for an hour after assembly, but beyond that the dressing will start to affect the crunch of the cucumbers.
What Other Ingredients Can You Add to a Ginger Cucumber Salad?
There are a number of other ingredients you can add to a ginger cucumber salad.
A bit of red onion, a sprinkle of red pepper flakes, a spritz of lime juice, or fresh herbs taste great on this salad.
Recipe Card with Ingredient Amounts and Instructions
- ½ cup soy sauce, low-sodium
- 2 tablespoons sesame oil
- 1 tablespoon granulated sugar
- 2 teaspoon(s) rice wine vinegar
- 2 teaspoon(s) garlic paste, or finely minced garlic
- 1 teaspoon(s) ginger paste, or finely minced ginger
- 2 English cucumbers, large in size, sliced to about ¼-inch thick
- ½ cup green onions, chopped
- Optional: toasted sesame seeds for garnish
- In a medium bowl, combine the soy sauce, sesame oil, sugar, vinegar, garlic paste and ginger paste.½ cup soy sauce2 tablespoons sesame oil1 tablespoon granulated sugar2 teaspoon(s) rice wine vinegar2 teaspoon(s) garlic paste1 teaspoon(s) ginger paste
- Place the cucumbers in a large bowl then pour the dressing over top. Add the green onions and toss to combine.2 English cucumbers½ cup green onions
- Serve with toasted sesame seeds if desired.
- Scroll up and see the post for tips, FAQs, and recommend storage.