Kitchen notes · a little help before you start

Asian Cucumber Salad with Ginger Soy Dressing

Name: Asian Cucumber Salad with Ginger Soy Dressing
Total time: 30 min
Yield: 4
Ingredients: 2 each large english cucumbers (or 8 small pickling cucumbers) (Source: 2 large english cucumbers (or 8 small pickling cucumbers)); 1/2 teaspoon salt (Source: 1/2 teaspoon salt); 3 tablespoons rice vinegar (Source: 3 tablespoons rice vinegar); 2 tablespoons soy sauce (Source: 2 tablespoons soy sauce); 1 tablespoon sesame oil (Source: 1 tablespoon sesame oil); 1 tablespoon honey (or more to taste) (Source: 1 tablespoon honey (or more to taste)); 1 teaspoon fresh minced ginger (or 1/4 teaspoon dried ginger) (Source: 1 teaspoon fresh minced ginger (or 1/4 teaspoon dried ginger)); 1/2 teaspoon chili flakes (Source: 1/2 teaspoon chili flakes); 1 tablespoon toasted sesame seeds (Source: 1 tablespoon toasted sesame seeds); 4 each green onions (finely sliced) (Source: 4 green onions (finely sliced))

Asian Cucumber Salad with Ginger Soy Dressing is made with english cucumbers, minced ginger, and rice vinegar.

Prep: 10 min
Total: 30 min
Original yield: Serves 4
Ingredients: 10 listed

Make it part of your week

Estimating…

SidesAsianPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Sides
Cuisine: Asian
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Allow for chilling

Include the chilling step when deciding when to start.

2. Prepare the dressing

Mix and add the dressing at the steps specified.

3. Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

Get to know the ingredients

large english cucumbers (or 8 small pickling cucumbers)

In the method: Thinly slice the cucumbers.

rice vinegar

In the method: To make the dressing, whisk together the rice vinegar, soy sauce, oil, honey, ginger, chili flakes, and sesame seeds.

soy sauce

In the method: To make the dressing, whisk together the rice vinegar, soy sauce, oil, honey, ginger, chili flakes, and sesame seeds.

The last little job

Finish as directed

Salad is best fresh but can be saved for up to 2 days.

A little more help as you go

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

A few questions you might have

What should I prepare first?

Start with this step: Thinly slice the cucumbers.

Which preparation step should I plan for?

Include the chilling step when deciding when to start.

What happens at the end?

Salad is best fresh but can be saved for up to 2 days.

Is there another preparation step to plan for?

Have the final topping or garnish ready for its specified step.

Additional recipe notes

Although we mainly serve this cucumber salad as a side dish, it also works wonderfully to add as a topping to other dishes. Try it on top of an Asian style bowl, as a topping on a sandwich, or in a green salad. Substitutions: Cucumber – Any type of cucumber will work. Soy Sauce – I use regular soy sauce for this salad but if sodium is a concern for you, you can definitely use low-sodium soy sauce. Ginger – I like to use fresh or jarred for the best flavor, but you can use dried ginger in a pinch. How to Store: You put everything into a mason jar, close the lid, and shake! When ready to use, just shake once more and add to the salad.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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