Food & Cooking Recipes Quick & Easy Recipes Garlic-Ginger Cucumbers By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 21, 2018 Print Share Share Tweet Pin Email Photo: Ren Fuller Prep Time: 15 mins Total Time: 40 mins Servings: 4 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. Ingredients 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 Directions 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. 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. Print