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Cucumber Salad with Ginger, Sesame, and Scallion

Published July 2011

Why This Recipe Works

We started our Cucumber Salad recipe by selecting American cucumbers, which are crunchier than their English cousins. Draining the thinly sliced cucumbers on paper towels helped to wick away some of their moisture, and using some of the remaining liquid in the dressing gave it more fresh cucumber flavor. Our Cucumber Salad recipe’s dressing used a base of vinegar, which we simmered to preserve its character and mellow its sharp bite.

Ingredients

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4 cucumbers, peeled, halved lengthwise, seeded, and sliced very thin
cup white wine vinegar
1 tablespoon lime juice
2 teaspoons grated fresh ginger
2 teaspoons toasted sesame oil
2 teaspoons sugar
1 teaspoon salt
5 thinly sliced scallions
1 toasted and crumbled sheet of nori
3 tablespoons toasted sesame seeds
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 4)

  • Calories 124
  • Cholesterol 0g
  • Fat 5 g
  • Sodium 592 mg
  • Saturated 0 g
  • Carbs 16 g
  • Trans 0g
  • Dietary Fiber 2 g
  • Monounsaturated 2 g
  • Sugar 7 g
  • Polyunsaturated 2 g
  • Protein 3 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Instructions

Serves 4 to 6

This salad is best served within one hour of being dressed.

1. Evenly spread cucumber slices on paper towel–lined baking sheet. Refrigerate while preparing dressing.

2. Bring vinegar to simmer in saucepan over medium-low heat; cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer vinegar to bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lime juice, ginger, oil, sugar, and salt.

3. When ready to serve, add cucumbers, scallions, and nori to dressing and toss to combine. Let stand for 5 minutes; retoss, sprinkle with sesame seeds, and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.