A bright, cool & crisp Ginger Cucumber Salad. Fresh & simple eats for laid back summer days.
I love cucumbers. They’re easily my favorite vegetable. I love them plain, with a a sprinkle of salt or in endless variations as the star ingredient in salads.
I just realized I have NO cucumber recipes on this blog yet. Gasp! How on earth could that be? I guess the simple, everyday things we make get taken for granted.
Cucumbers are one of the cheapest veggies when they’re in season and I certainly get them in while the gettin’ is good.
This cucumber salad. Beyond simple to make. So crisp, so refreshing, such a lovely bite to eat on a summer day.
You’ll notice that I seed the cucumbers. This always seems to be cause for conversation. Here’s how I decide when the seeds are going to stay and when they’ve got to go. If I’m slicing cucumbers as a snack, or there going into a garden salad or any salad where they’ll be eaten within a few hours, the seeds usually stay. If they’re getting mixed with any creams (think sour cream, Greek yogurt), going into a dip or will be sitting for more than a few hours, the seeds go. There’s a whole lot of watery mess waiting to seep from those seeds.
I often half this recipe and eat it for a quick lunch. Seeds certainly stay in that scenario.
Ginger can be tricky to grate. I love the flavor of it but I don’t like big bites and strings of it in my salads. I’ve found the simplest method for mincing ginger is to put it thru my garlic press. If you plan ahead, you could also freeze the ginger and grate it on a microplane.
When serving this salad, I realized how plain in appearance it really is. Most of my other cucumber salads are served with tomatoes, cheeses, peppers, herbs and other bright fruits and veggies. Don’t be fooled by this salads simplicity, though. While it’s appearance may lack in brightness, the taste most certainly does not.
Summer eating is best when it’s light, fresh, flavorful & laid back. This Ginger Cucumber Salad certainly fits the bill!
Hope everyone is enjoying this gorgeous summer weather! Thanks for stopping by!
Japanese Ginger Cucumber Salad
- 2 cucumbers
- 3 tablespoon white wine vinegar
- 2 tablespoon sugar
- 1 teaspoon fresh ginger minced or grated
- 1/4 teaspoon kosher salt
- Peel, seed and dice cucumbers. (To seed cucumbers - cut in half lengthwise and use spoon to scoop out seeds)
- Slice cucumbers into a mixing bowl.
- Toss with white wine vinegar, sugar, ginger & salt. Salad is best after chilled for a few hours but can be eaten immediately.
- Enjoy 🙂
- *Note* If you'd like, you can use an extra 1/4 teaspoon salt, mix with cucumbers and allow to drain for about half an hour in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out excess liquid.