Ginger Cucumber Salad Recipes

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CUCUMBER SALAD WITH SOY, GINGER AND GARLIC



Cucumber Salad With Soy, Ginger and Garlic image

The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn't get watered down by the cucumber juice.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 20m

Yield Serves 4

Number Of Ingredients 13

2 large thin-skinned cucumbers (about 1 1/2 pounds), thinly sliced
Salt, to taste
3 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 small garlic clove, minced, or granulated garlic or garlic flakes to taste
1 teaspoon minced fresh ginger
1/8 teaspoon ground cayenne, plus more to taste
Freshly ground pepper
2 tablespoons dark sesame oil
3 tablespoons sunflower oil or grapeseed oil
1 bunch scallions, white and light green parts, very thinly sliced
2 tablespoons chopped cilantro

Steps:

  • Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
  • Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 5 grams

SWEET AND SPICY CUCUMBER GINGER SALAD



Sweet and Spicy Cucumber Ginger Salad image

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.

Provided by Letty | @lettyskitchen

Categories     Salad

Time 20m

Number Of Ingredients 8

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

Steps:

  • 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 15 to 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.

Nutrition Facts : Calories 11 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SESAME-GINGER CUCUMBER SALAD



Sesame-Ginger Cucumber Salad image

I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. -Kimberly Ludvick, Newburgh, New York

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons rice vinegar
4 teaspoons soy sauce
1 tablespoon olive oil
2 teaspoons minced fresh gingerroot
2 teaspoons sesame oil
1 teaspoon honey
1/4 teaspoon Sriracha chili sauce
2 English cucumbers
1 teaspoon sesame seeds, toasted
Thinly sliced green onions

Steps:

  • For dressing, mix first 7 ingredients. Trim ends and cut cucumbers crosswise into 3-in. sections. Cut sections into julienne strips., To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GINGER CUCUMBER SALAD



Ginger Cucumber Salad image

A refreshing summer side dish, this Ginger Cucumber Salad is a great addition to any summer menu.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

4 pounds cucumbers, preferably Persian
1 cup rice vinegar
3/4 cup sugar
1/4 cup peeled and finely grated ginger
1 teaspoon coarse salt

Steps:

  • Peel half of the cucumbers, leaving the remaining cucumbers unpeeled. Using a sharp knife or a mandoline, very thinly slice the cucumbers crosswise. Set aside.
  • In a medium bowl, whisk together vinegar, sugar, ginger, and salt until sugar has dissolved. Add cucumbers and toss to combine. Let marinate, refrigerated, for 3 hours. Using a slotted spoon, transfer cucumbers to a serving bowl.

GINGER CUCUMBER SALAD



Ginger Cucumber Salad image

Simplicity and ease of preparation are a couple things that make this salad great. It's light, crisp, refreshing, and with its delicate flavor, the perfect sidekick to summer meals. And you can enjoy it guilt-free!

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

2 cucumbers
½ small red onion, thinly sliced
⅓ cup white wine vinegar
1 tablespoon white sugar
1 teaspoon fresh ginger paste (such as Gourmet Garden™)
1 teaspoon toasted black sesame seeds

Steps:

  • Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
  • Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

Nutrition Facts : Calories 39.8 calories, Carbohydrate 8.7 g, Fat 0.6 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 4.9 mg, Sugar 5.2 g

GINGER CUCUMBER SALAD WITH SCALLOPS



Ginger Cucumber Salad With Scallops image

This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, "a slightly more unusual and elegant combination," but don't feel tied to just scallops: any grilled meat, poultry or fish work just as well here.

Provided by Mark Bittman

Categories     salads and dressings

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 1/4 to 1 1/2 pounds cucumber, preferably thin Asian or English variety
1/2 cup rice vinegar or 1/2 cup white vinegar diluted with 1/4 cup water
2-inch piece of fresh ginger, peeled and minced or grated
2 tablespoons sugar
1 teaspoon salt
3 tablespoons grapeseed or other neutral oil
1 pound sea scallops (cut in half through their equators if very large) or shrimp, peeled
1 medium to large onion, sliced
1/2 teaspoon ground turmeric (optional)
2 tablespoons sesame seeds

Steps:

  • With Asian or English cucumbers (or small garden cucumbers), slice thinly, preferably with a mandoline. With thick cucumbers, peel, halve lengthwise, and scoop out seeds before slicing.
  • Mix vinegar, ginger, sugar and salt, and toss with cucumbers. Let stand for 30 to 60 minutes. (Refrigerate if marinating for more than an hour in warm weather.)
  • Just before serving, drain excess liquid. Put 2 tablespoons oil in a skillet, preferably nonstick, over medium-high heat. Wait a minute, then add scallops or shrimp. Sear for about 2 minutes to a side, then remove to a plate. Turn heat to medium, add remaining oil, onions and turmeric, if you are using it. Cook until onion softens, about 5 minutes.
  • Meanwhile, toast sesame seeds in a dry skillet over medium heat until browned and fragrant, 3 to 5 minutes. Stir onions into cucumbers, top with scallops or shrimp, garnish with sesame seeds, and serve.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 841 milligrams, Sugar 11 grams, TransFat 0 grams

TOMATO SALAD WITH CUCUMBER AND GINGER



Tomato Salad With Cucumber and Ginger image

The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It's a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.

Provided by Alexa Weibel

Categories     brunch, dinner, lunch, quick, weekday, salads and dressings, vegetables, appetizer, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

3 Persian cucumbers
Kosher salt
3 teaspoons granulated sugar
1 1/2 teaspoons fresh lime zest plus 3 tablespoons juice (from 2 limes)
4 teaspoons fish sauce
1 tablespoon coconut oil or canola oil
1 tablespoon very thinly sliced green serrano chile (about 1/2 large chile)
1 garlic clove, finely grated
12 ounces multicolored cherry tomatoes and small tomatoes, halved or quartered, depending on size
1/2 cup torn fresh basil
1/2 cup small sprigs cilantro
1/4 small red onion, very thinly sliced
1 (1-inch) piece fresh ginger, peeled and cut into matchsticks
1/4 cup roasted salted peanuts, coarsely chopped

Steps:

  • Create stripes on the exterior of the cucumbers by running the tines of a fork along the length of the skin. Halve the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a colander and toss with 1 teaspoon salt and 1 teaspoon sugar.
  • Meanwhile, make the dressing: In a large bowl, whisk together the lime zest and juice, fish sauce, coconut oil, chile, garlic and the remaining 2 teaspoons sugar.
  • Just before serving, add the tomatoes, basil, cilantro, red onion, ginger, cucumbers and half the nuts to the dressing; toss to coat. Transfer to a bowl or platter, top with remaining nuts and serve immediately.

CUCUMBER, CARROT, AND GINGER SALAD



Cucumber, Carrot, and Ginger Salad image

This is a simple and quick salad for cucumber season. It reminds me of those tangy vegetables they serve at many Japanese restaurants. It's hard to beat a fresh salad that has this much flavor and only 6 ingredients!

Provided by Anne Talbot-Kleeman

Time 1h10m

Yield 4

Number Of Ingredients 6

1 large English cucumber
1 cup shredded carrots
2 tablespoons rice wine vinegar
1 teaspoon white sugar
½ teaspoon minced fresh ginger
½ teaspoon salt

Steps:

  • Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
  • Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

Nutrition Facts : Calories 26.8 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 1.2 g, Sodium 313.8 mg, Sugar 3.5 g

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