This Cucumber Salad with Soy, Ginger, and Garlic is light, crunchy, and bursting with bold umami flavors. Fresh cucumbers are tossed in a savory, slightly sweet, and tangy dressing, making this dish the perfect side for Asian-inspired meals, a refreshing snack, or a quick appetizer.
The best part? It’s ready in just 10 minutes with simple ingredients!
Ingredients for Cucumber Salad with Soy, Ginger & Garlic
For the Salad:
- 2 large English cucumbers (or 4 Persian cucumbers)
- ½ teaspoon salt (to draw out excess moisture)
For the Dressing:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes (optional, for heat)
Garnishing (Optional):
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped green onions
- ½ teaspoon crushed peanuts (for extra crunch)
Kitchen Equipment Needed
- Sharp knife or mandoline
- Cutting board
- Mixing bowl
- Whisk
Step-by-Step Instructions
1. Prepare the Cucumbers
- Slice cucumbers into thin rounds or julienne strips.
- Sprinkle with ½ teaspoon salt and let sit for 5-10 minutes to draw out excess moisture.
- Pat dry with a paper towel to remove extra water.
2. Make the Soy-Ginger Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes.
- Adjust seasoning to taste, adding more vinegar for tang or honey for sweetness.
3. Toss & Marinate
- Add cucumbers to a large mixing bowl and toss with the dressing.
- Let marinate for 5-10 minutes to absorb the flavors.
4. Garnish & Serve
- Sprinkle with toasted sesame seeds, green onions, and crushed peanuts.
- Serve immediately or chill for 15 minutes for extra flavor infusion.
Expert Tips for the Best Cucumber Salad
Use seedless cucumbers – English or Persian cucumbers have the best crunch.
Let the cucumbers sit with salt – Draws out excess water, preventing a watery salad.
Toast sesame seeds before adding – Enhances their nutty flavor.
Common Mistakes to Avoid
Skipping the salting step – Can make the salad too watery.
Over-marinating the cucumbers – They can become too soft.
Using too much garlic – A little goes a long way in this dressing.
Serving and Presentation Ideas
- Serve as a side dish for grilled meats, tofu, or sushi.
- Pair with steamed rice and miso soup for a light meal.
- Top with extra chili flakes for a spicy kick.
How to Store & Make Ahead
Storage:
- Store in an airtight container in the refrigerator for up to 2 days.
- Best eaten fresh or within a few hours for maximum crunch.
Make-Ahead Tip:
- Prepare the dressing separately and toss just before serving.
Variations and Substitutions
- Make it spicy – Add Sriracha or chili oil.
- Use different vinegars – Try apple cider vinegar or black vinegar.
- Add extra veggies – Mix in carrots, radish, or bell peppers.
What to Serve with Cucumber Salad
- Teriyaki salmon or grilled chicken
- Dumplings or spring rolls
- Cold sesame noodles or fried rice
Frequently Asked Questions (FAQ)
Can I use regular cucumbers?
Yes, but remove the seeds to prevent excess moisture.
How do I make this salad ahead of time?
Salt and drain the cucumbers, then store separately from the dressing until serving.
Can I double the recipe?
Absolutely! Just adjust the seasoning to taste.
Conclusion
This Cucumber Salad with Soy, Ginger & Garlic is crisp, tangy, and bursting with umami, making it the perfect light side dish! Whether served on its own, with grilled protein, or as a refreshing appetizer, it’s quick, easy, and packed with bold flavors.
Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more fresh and flavorful recipes!
Calories Per Serving
Approximate Calories: 90 kcal per serving (based on 4 servings).
Preparation Time: 5 minutes
Resting Time: 5 minutes
Total Time: 10 minutes
Serves: 4
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Cucumber Salad with Soy, Ginger & Garlic – Refreshing & Flavorful!
- Total Time: 10
- Yield: 4 1x
Description
This easy cucumber salad is light, crunchy, and packed with umami flavors! A quick 10-minute side dish with soy, garlic, and sesame.
Ingredients
For the Salad:
- 2 large English cucumbers (or 4 Persian cucumbers)
- ½ teaspoon salt (to draw out excess moisture)
For the Dressing:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- ½ teaspoon red pepper flakes (optional, for heat)
For Garnishing (Optional):
- 1 tablespoon toasted sesame seeds
- 2 tablespoons chopped green onions
- ½ teaspoon crushed peanuts (for extra crunch)
Instructions
1. Prepare the Cucumbers
- Slice cucumbers into thin rounds or julienne strips.
- Sprinkle with ½ teaspoon salt and let sit for 5-10 minutes to draw out excess moisture.
- Pat dry with a paper towel to remove extra water.
2. Make the Soy-Ginger Dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes.
- Adjust seasoning to taste, adding more vinegar for tang or honey for sweetness.
3. Toss & Marinate
- Add cucumbers to a large mixing bowl and toss with the dressing.
- Let marinate for 5-10 minutes to absorb the flavors.
4. Garnish & Serve
- Sprinkle with toasted sesame seeds, green onions, and crushed peanuts.
- Serve immediately or chill for 15 minutes for extra flavor infusion.
Notes
✔ Use seedless cucumbers – English or Persian cucumbers have the best crunch.
✔ Let the cucumbers sit with salt – Draws out excess water, preventing a watery salad.
✔ Toast sesame seeds before adding – Enhances their nutty flavor.
- Prep Time: 5
- Cook Time: 5
- Category: DINNER
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 90