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Japanese Ginger Cucumber Salad | www.craftycookingmama.com

Japanese Ginger Cucumber Salad

A bright, cool & crisp Japanese Ginger Cucumber Salad. Fresh & simple eats for laid back summer days.
5 from 1 vote
Cook Time 10 mins
Total Time 10 mins
Course salads
Servings 3 -4 servings


  • 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.