Fresh Ginger Cucumber Salad

A salad is a dish consisting of mixed ingredients, frequently vegetables, that can be raw, cooked, or cold, usually served with a dressing and eaten as an appetizer or as a main course. The word salad originated from a Latin word “Sal” meaning salt. Condiments and salad dressing, which exist in a variety of flavors are often used to enhance the salad. Simplicity and ease of preparation are a couple things that make this salad great.

A bright, cool & crisp Ginger Cucumber Salad. Made with just a handful of simple ingredients. Fresh & flavorful recipe for summer's bounty. It's light, crisp, refreshing, and with its delicate flavor, the perfect sidekick to summer meals. And you can enjoy it guilt-free.The fresh taste of this prepared salad kills me, and this recipe for Ginger Cucumber Salad is one of my favorites. It’s a refreshing combination of crunchy cucumbers, sweet ginger, and tangy lemon that creates an addictive flavor.

The best part is that it’s so easy to prepare. All you need is a few simple ingredients and a few minutes of your time. You’ll be rewarded with a delicious salad that will tantalize your taste buds. Give it a try and you won’t be disappointed! This cucumber salad is slightly Asian-inspired with a rice wine vinegar-based dressing with plenty of scallions, fresh ginger, and a little red pepper flake action for a spicy kick. 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. Make 4 cups of salad.

Notes: If you'd like, you can use an extra 1/4 teaspoon of 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.

Ingredients:

• 2 large cucumbers, thinly sliced

• 2 tablespoons of fresh ginger, grated

• 3 tablespoons of rice vinegar

• 1 tablespoon of soy sauce

• 1 tablespoon of sesame oil

• 1 teaspoon of sugar

• 1 teaspoon of salt

• 2 tablespoons of fresh cilantro, chopped (optional, for garnish)

• 1 tablespoon of sesame seeds (optional, for garnish)

Instructions:

• Prepare the Cucumbers:

  • Wash the cucumbers thoroughly and slice them thinly. You can use a mandoline or a sharp knife for this.

• Make the Dressing:

  • In a small bowl, mix together the grated ginger, rice vinegar, soy sauce, sesame oil, sugar, and salt. Stir well until the sugar and salt dissolve.

• Combine Ingredients:

  • Place the sliced cucumbers in a large bowl. Pour the dressing over the cucumbers.

• Toss and Marinate:

  • Gently toss the cucumbers in the dressing until they are well coated. Allow the salad to marinate for at least 15-20 minutes to let the flavors meld.

• Garnish (Optional):

  • Before serving, garnish with chopped cilantro and sesame seeds if desired.

• Serve:

  • Serve the Fresh Ginger Cucumber Salad chilled. It makes a refreshing side dish on its own or can be paired with grilled meats, seafood, or other Asian-inspired dishes.

Enjoy your Fresh Ginger Cucumber Salad! Feel free to adjust the quantities of ingredients to suit your taste preferences.

• Ginger paste in a tube can be found in the refrigerated produce section of your supermarket. Of course, if you have fresh ginger root on hand, feel free to use it either by finely mincing it or putting it through a garlic press.
• Cut ginger into matchsticks – we found this size was perfect for getting a good punch of ginger flavor into every bite.
• Thinly slice cucumbers – as mentioned above, this helps the cucumbers stay crisp.
• Add red pepper flakes – a pinch of red pepper flakes adds an incredible little punch of heat to these cucumbers that’s cooled down by the other salad components.
• Marinate salad – for best results and the most flavor, allow the salad to marinate at least 1 hour before serving.

Serve salad in marinade – use a slotted spoon to serve cucumbers.

• Add another vegetable – sliced sweet pepper or carrot would both be incredible in this salad.

• Swap out the scallions – use thinly sliced red onion in place of the scallions.

• Dial the heat up or down – feel free to experiment with the amount of red pepper flakes. Use less for a more mild salad or add a little more for a spicy kick.

• Calories: 80

• Total fat: 5 g

• Saturated fat: 0 g

• Trans fat: 0 g

• Cholesterol: 0 mg

• Sodium: 115 mg

• Total carbs: 10 g

• Dietary fiber: 2 g

• Sugars: 6 g

• Protein: 1 g

• Aids digestion: The ginger in this salad helps to support digestion, reducing digestive discomfort and bloating.

• Anti-inflammatory: The ginger and cucumber both have powerful anti-inflammatory properties, which can help to reduce pain and swelling in the body.

• Rich in antioxidants: Ginger and cucumber are both packed with antioxidants, which help to protect your body from free radical damage and reduce the risk of certain diseases.

• Rich in vitamins and minerals: This salad is a great source of vitamins and minerals, such as Vitamin C, potassium, and magnesium.

• Low-calorie: This salad is also low in calories, so it’s a great healthy option for those watching their weight.

This Ginger Cucumber Salad stands out from other salads because it’s got a unique flavor and texture that you won’t find anywhere else! The combination of fragrant ginger, crunchy cucumber slices, and a light dressing make it a truly special dish. What really makes it special though is the fact that it’s so easy to make.

All you need is a few ingredients, and you’ll have a delicious, healthy salad in no time. Plus, it’s the perfect side dish for any summer BBQ or potluck. Marinated in a spicy ginger dressing and packed with crisp cucumbers, this cucumber ginger salad is a fast summer salad to pull off and perfect for an abundance of cucumbers!

You can make this salad days in advance for easy serving! It’s actually even better after it’s marinated for a day or so. Store cucumber salad in the refrigerator for up to 5 days. For best results, we recommend storing it in the marinade, so the cucumbers stay super flavorful.

For serving tips: Mix your cucumber ginger salad with mung bean thread noodles, the clear noodles that soften in boiling water. Bean thread noodles often go in rice paper noodles. These gluten-free noodles are inexpensive and readily available in the Asian foods aisle in well-stocked grocery stores.

Recommended Books:

1. "Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes" by Deborah Madison

2. "The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out" by Angela Liddon

3. "The New Vegetarian Cooking for Everyone" by Deborah Madison

4. "Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love" by Terry Hope Romero

5. "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi" by Yotam Ottolenghi