Cucumber Ribbon Salad with Ginger-Sesame Dressing
Light, crunchy cucumber ribbon salad with ginger-sesame dressing—easy, refreshing, and packed with bold Asian flavors in minutes.
Looking for a refreshing, crunchy veggie dish that’s light, flavorful, and comes together in under 15 minutes? This Cucumber Ribbons Salad with Ginger-Sesame Dressing checks every box. Made with fresh ingredients like English cucumbers, fresh ginger, and a savory-sweet sesame dressing, this simple side dish brings big Asian-inspired flavors with minimal effort. Whether you’re meal prepping for the week or whipping up a last-minute dinner accompaniment, this salad is the perfect side dish that adds brightness and texture to any plate.
What makes this salad shine is the delicate texture of the thin cucumber ribbons paired with the bold umami flavors in the dressing. Thanks to ingredients like maple syrup, soy sauce (or coconut aminos for a gluten-free option), and nutty sesame oil, each bite delivers a harmonious blend of sweet, salty, tangy, and spicy notes. It’s a light snack, a great side dish, or even a vibrant bed for grilled tofu or fish. This is not just a salad—it’s a celebration of fresh veggies and bold Asian flavors.
Why You’ll Love This Recipe
- It’s quick and easy: With just a vegetable peeler or mandoline slicer, this salad comes together in under 15 minutes.
- Incredible flavor: The ginger dressing combines the umami depth of soy sauce with the bright acidity of rice vinegar and the sweetness of maple syrup.
- Versatile and meal-prep friendly: Serve it as a simple side, a light snack, or a fresh salad on the go. It stores well and still tastes amazing the next day.
- Healthy and fresh: Made with whole, fresh ingredients, it’s naturally gluten-free and vegan, especially when you sub in coconut aminos.
- Customizable: Add a sprinkle of red pepper flakes for heat, black sesame seeds for crunch, or scallions for extra brightness.
A Breakdown of the Ingredients
English cucumber: With their thin skin and mild flavor, English cucumbers are ideal for slicing into delicate ribbons. They bring a refreshing crunch to every bite without needing to be peeled.
Soy sauce (or coconut aminos): This provides rich umami flavor. If you’re gluten-free, coconut aminos are a great substitute with slightly sweeter notes.
Fresh ginger: Adds warmth and depth. Finely grating it allows the flavor to fully infuse into the dressing.
Garlic: Just one small garlic clove packs a punch and complements the ginger beautifully.
Sesame oil: This nutty sesame oil brings richness and aromatic depth. It’s key to the dressing’s signature Asian flavor.
Rice wine vinegar: This gives the dressing its essential tanginess. It’s milder than red wine vinegar and perfectly balances the maple syrup.
Maple syrup: For a natural touch of sweetness that smooths out the acidity and sharpness from the other ingredients.
Optional garnishes:
- Sesame seeds or black sesame seeds for crunch
- Chopped scallions for freshness
- Red pepper flakes or chili paste for spice
How to Make the Recipe
- Slice the cucumber: Use a vegetable peeler or mandoline slicer to create long, thin ribbons from your English cucumber. If your cucumber is especially juicy, lightly pat the ribbons with paper towels to remove excess moisture. Place the cucumber slices in a bowl.
- Mix the dressing: In a small bowl, whisk together the soy sauce (or coconut aminos), freshly grated ginger, minced garlic, sesame oil, rice vinegar, and maple syrup until smooth and emulsified.
- Toss and chill: Pour the ginger dressing over the cucumber ribbons. Gently toss to coat all the ribbons evenly without breaking them. Let the salad sit for 5–10 minutes to allow the umami flavors to soak in and soften the ribbons slightly.
- Garnish and serve: Just before serving, sprinkle your desired garnishes—such as sesame seeds, chopped scallions, or red pepper flakes—for added texture and spice. Serve immediately for the best flavor and salad crisp.
How to Store the Recipe
Store any leftovers in an airtight container in the fridge. While the cucumber ribbons may soften slightly overnight, the flavors intensify, making it just as delicious the next day. For best texture, consume within 24–48 hours. If prepping ahead, you can slice the cucumbers and make the dressing separately, then toss them together just before serving to maintain that refreshing crunch.
Tips for Making the Recipe
- Use a mandoline slicer or a sharp vegetable peeler: These tools create ultra-thin ribbons that soak up the sesame dressing beautifully and look elegant on the plate.
- Pat cucumbers dry: Especially if you’re serving later, use paper towels to absorb any excess moisture from the cucumber slices to prevent the salad from becoming watery.
- Let it marinate: While it’s tempting to dig in right away, a short 5–10 minute rest after tossing allows the cucumber to absorb the ginger dressing for the best flavor.
- Customize the heat: Add a small pinch of red pepper flakes or a dab of chili paste if you like a spicy kick.
- Add neutral oil if needed: If the dressing is too intense for your taste, add a splash of neutral oil like avocado or grapeseed to mellow it out.
With its vibrant flavors, delicate texture, and fast prep time, this Cucumber Ribbons Salad with Ginger-Sesame Dressing is the definition of a simple recipe that delivers. Perfect for hot days, dinner parties, or anytime you’re craving a refreshing crunch, it’s a light and zesty way to enjoy your favorite fresh veggies with bold Asian flavors.
FAQs
You can, but you’ll need to peel them first due to their thicker, waxier skin and remove the seeds for the best texture. English cucumbers have thin skin and fewer seeds, making them perfect for this recipe.
If you don’t have rice vinegar, red wine vinegar can work in a pinch, but it’s stronger and more acidic. Add a touch more maple syrup to balance it out.
Yes! You can prep the cucumber ribbons and store them in a paper towel-lined container in the fridge. Keep the dressing separate and toss everything together when you’re ready to serve for the freshest taste and texture.
This Asian cucumber salad recipe pairs well with grilled fish, tofu, teriyaki chicken, rice bowls, or as a crisp topping for veggie burgers or lettuce wraps.
Absolutely! The sesame dressing works great on other crunchy veggies like shredded cabbage, carrots, or even cold noodles. Make a larger batch and store it in an airtight container in the fridge for up to 4 days.
More Asian-Inspired Recipes
Cucumber Ribbons Salad with Ginger-Sesame Dressing
Ingredients
- 1 English cucumber
- 2 tsp soy sauce
- 1 tsp fresh ginger finely grated
- 1 close garlic minced
- 1 tsp sesame oil
- 2 tsp rice wine vinegar
- 2 Tbsp maple syrup
Optional
- sesame seeds
- scallion
- red pepper flakes
Instructions
- Using a vegetable peeler or mandolin, slice the cucumber lengthwise into thin ribbons. Place in a bowl.
- In a small bowl, whisk together soy sauce, ginger, garlic, sesame oil, rice wine vinegar, and maple syrup until smooth.
- Pour the dressing over the cucumber ribbons and gently toss to coat evenly. Let sit for 5–10 minutes to allow the flavors to meld.
- Sprinkle with sesame seeds, scallions, or chili flakes if desired. Serve immediately for a crisp, refreshing side.