Cucumber Ginger Salad Recipes

SWEET AND SPICY CUCUMBER GINGER SALAD

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.

GINGER CUCUMBER SALAD

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

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.

GINGER CUCUMBER SALAD WITH SCALLOPS

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.

CUCUMBER SALAD WITH SOY, GINGER AND GARLIC

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.

SESAME-GINGER CUCUMBER SALAD

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.

CUCUMBER, CARROT, AND GINGER SALAD

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.

KALE AND CUCUMBER SALAD WITH ROASTED GINGER DRESSING

Steps:

• Dressing:
• Heat broiler. Broil ginger in its skin, turning once, until very dark brown and beginning to scorch in places and a paring knife passes through the center with relative ease, 40-50 minutes (if skin is getting too dark before flesh is tender, turn down the heat or move to the oven). Let cool; slice (leave on the skin).
• Pulse ginger, chile, garlic, fish sauce, sugar, oil, and 2 Tbsp. water in a food processor, adding additional water by tablespoonfuls if needed, until a smooth paste forms.
• Assembly:
• Toss kale and 1/4 cup dressing in a large bowl to coat; massage with your fingers until kale is slightly softened.
• Toss English and Persian cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.
• Add cucumber mixture to bowl with kale and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.
• Do Ahead
• Dressing can be made 3 days ahead. Cover and chill.

CUCUMBER, JíCAMA, AND PICKLED GINGER SALAD

Steps:

• Whisk together vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add oil in a slow stream, whisking until emulsified. Toss together cucumber, jicama, ginger, and dressing in a bowl until combined well, then let stand, covered and chilled, 15 minutes.

GINGERED CUCUMBER SALAD WITH SCALLOPS

Steps:

• With English 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.