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Fresh Cucumber Ribbon Salad Recipe with Easy Zesty Sesame Ginger Dressing

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A light and refreshing cucumber ribbon salad tossed in a zesty sesame ginger dressing, perfect for quick meals or as a crisp side dish.

Ingredients

Scale
  • 2 large English cucumbers, peeled and sliced into ribbons
  • 1 medium carrot, peeled into thin ribbons (optional)
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon fresh ginger, finely grated
  • 1 clove garlic, minced
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • A pinch of red pepper flakes (optional)

Instructions

  1. Peel the cucumbers into long, thin ribbons using a vegetable peeler. Peel the carrot into ribbons the same way, slice the green onions thinly on a diagonal, and chop the cilantro roughly. Place all the veggies in a medium mixing bowl.
  2. Heat a small dry skillet over medium heat. Add the sesame seeds and toast, stirring frequently until golden and fragrant, about 2-3 minutes. Remove from heat and let cool.
  3. In a small bowl, whisk together grated ginger, minced garlic, soy sauce, rice vinegar, sesame oil, honey, fresh lime juice, and red pepper flakes if using. Taste and adjust seasoning as desired.
  4. Pour the dressing over the cucumber ribbons and toss gently to coat evenly, taking care not to tear the ribbons.
  5. Sprinkle the chopped cilantro and toasted sesame seeds over the top. Give a final light toss and serve immediately for best crunch.

Notes

Use a sharp vegetable peeler for clean cucumber ribbons. Toast sesame seeds carefully to avoid burning. Toss salad gently to keep ribbons intact. For vegan version, substitute honey with maple syrup. Keep dressing separate if prepping ahead to avoid sogginess.

Nutrition

Keywords: cucumber salad, sesame ginger dressing, fresh salad, quick salad, healthy side dish, vegan salad, gluten-free salad

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