Japanese Easy

Cucumber Salad with Ginger, Sesame, and Scallions

Name: Cucumber Salad with Ginger, Sesame, and Scallions
Prep time: PT15MINUTES
Total time: PT15MINUTES
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1/3 cup white wine vinegar; 1 tbsp lime juice; 2 tsp fresh ginger (grated); 2 tsp toasted sesame oil; 2 tsp sugar; 1 tsp salt; 4 cucumbers (peeled, halved lengthwise, seeded, and sliced very thin); 5 scallions (sliced thin); 1 sheet nori (toasted and crumbled); 3 tbsp toasted sesame seeds

A refreshing, Japanese-inspired salad with a crisp bite and savory nori finish

japanesevegetarianvegangluten-freequicksaladno-cookweeknight

— (0 ratings)

⏱️ 15 minutes Total Time

🍽️ 6 Serves

70 Calories

2g Protein

8g Carbs

4g Fat

Why This Recipe Works

Seeding the cucumbers is a small step that prevents the salad from becoming watery, keeping the dressing bright and sharp. The crumbled nori adds a savory, oceanic depth that rounds out the punchy ginger.

Instructions

Whisk the vinegar, lime juice, ginger, sesame oil, sugar, and salt in a large bowl until the sugar and salt have fully dissolved.

Add the cucumbers and scallions to the bowl and toss thoroughly until every slice is coated in the dressing.

Let the salad sit for 10 minutes at room temperature; the cucumbers will soften slightly and release a bit of liquid, which helps the flavors meld into a cohesive sauce.

Garnish with the crumbled nori and toasted sesame seeds and serve immediately while the toppings are still crisp.