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+ servings

Simple Cucumber Salad

a cold, crunchy and super flavorful salad
Course Salad
Cuisine Japanese
Keyword cucumber salad, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 26kcal


  • 4 ½ cups mini cucumbers sliced
  • ½ teaspoon salt
  • 2 teaspoons ginger grated
  • 2 cloves garlic minced
  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon white sugar granulated
  • 1 tablespoon sesame seeds
  • 1 tablespoon chives chopped


  • Rinse and pat dry the cucumbers.
  • Use a fork to scrape down the sides of the cucumbers, lengthwise. This step is optional, but helps the dressing to soak in.
  • Slice the cucumbers very thin and set aside in a medium size bowl.
  • In a small bowl or cup, combine the grated ginger, minced garlic, rice vinegar, soy sauce, and sugar. Whisk so the sugar gets dissolved.
  • Pour the dressing over the cucumbers and toss so everything gets coated well.
  • Sprinkle on the sesame seeds and chives. Serve immediately.


This salad is best chilled and served the day it's made. However, you can store any leftovers in a covered container in the refrigerator for at least 2-3 days. 
I like mini cucumbers best for this recipe, but any variety of cucumber will work. 


Calories: 26kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 399mg | Potassium: 122mg | Fiber: 1g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 0.4mg