Cucumber Salad


1 pound cucumbers (asian or persian preferred)
1 teaspoon kosher salt


1/4 cup rice vinegar or apple cider vinegar
2 tablespoons sugar
1 teaspoon ginger, minced
1/4 teaspoon kosher salt

1/2 medium red onion, sliced 1/16 inch
1/2 medium carrot, julienned
1 tablespoon fresh cilantro, finely chopped


Wash the cucumbers. Cut the tip and discard. Slice the cucumbers very thinly, about 1/16 inch using a mandoline or a food processor. Add1 teaspoon of kosher salt and toss to coat evenly.

Transfer the cucumbers to a colander over a bowl and let it stand at room temperature for 10 to 15 minutes. After 15 minutes, using your hands or a kitchen towel, remove as much liquid as possible. Transfer to a mixing bowl.


Transfer the cucumbers to a mixing bowl. In a small bowl, combine ginger, rice vinegar, sugar and kosher salt. Stir until the sugar and salt are dissolved.

Pour over the cucumbers. You can make the salad with just the cucumbers or add a carrot, red onion and cilantro.
Add all of any of these ingredients.

Stir to combine well, cover and refrigerate 10 to 15 minutes so that the flavors are infused together. It can be made ahead and kept in the refrigerator for 2 to 3 days.


Using a slotted spoon, ladle out the salad and transfer to a pretty dish. This refreshing salad is delicious by itself or as a side dish.
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