Garlic-Ginger Cucumbers

garlic ginger cucumber
Photo: Ren Fuller
Prep Time:
15 mins
Total Time:
40 mins

Cucumbers contain an antioxidant that supports brain health, and inflammation-fighting ginger helps with digestion. Here, they're dressed with rice vinegar and soy sauce, then finished with toasted sesame seeds and spicy chili oil.


  • 1 pound baby cucumbers

  • ½ teaspoon sugar

  • Kosher salt

  • 2 teaspoons rice vinegar

  • 2 teaspoons reduced-sodium soy sauce

  • 1 tablespoon safflower oil

  • 1 tablespoon julienned fresh ginger

  • 3 cloves garlic, smashed

  • Toasted sesame seeds and hot chili oil, for serving


  1. Quarter cucumbers lengthwise (if longer than 3 inches, halve crosswise first). Toss with sugar and 1 teaspoon salt. Let stand 30 minutes, tossing occasionally. Drain, then toss with rice vinegar and soy sauce.

  2. Heat safflower oil in a small skillet over medium-high. Add ginger and garlic. Cook, stirring, until fragrant, 30 seconds. Pour over cucumbers; toss to combine. Season again, if desired. Transfer to a serving dish, discarding liquid. Top with sesame seeds and a few drops of chili oil.

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