Cucumber Salad with Ginger, Sesame, and Scallion
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.
IngredientsPrint Shopping List
|4||cucumbers, peeled, halved lengthwise, seeded, and sliced very thin|
|⅓||cup white wine vinegar|
|1||tablespoon lime juice|
|2||teaspoons grated fresh ginger|
|2||teaspoons toasted sesame oil|
|5||thinly sliced scallions|
|1||toasted and crumbled sheet of nori|
|3||tablespoons toasted sesame seeds|
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.
From The Shop
InstructionsServes 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.