Ginger Cucumber Salad

  • Servings: 8


  • 4 pounds cucumbers, preferably Persian
  • 1 cup rice vinegar
  • 3/4 cup sugar
  • 1/4 cup peeled and finely grated ginger
  • 1 teaspoon coarse salt


  1. Peel half of the cucumbers, leaving the remaining cucumbers unpeeled. Using a sharp knife or a mandoline, very thinly slice the cucumbers crosswise. Set aside.

  2. In a medium bowl, whisk together vinegar, sugar, ginger, and salt until sugar has dissolved. Add cucumbers and toss to combine. Let marinate, refrigerated, for 3 hours. Using a slotted spoon, transfer cucumbers to a serving bowl.


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