Asian cucumber salad with a simple, sweet-and-tangy dressing from Every Salad Ever: From Grains to Greens and Pasta to Beans Plus Every Salad In Betweens (page 244) by Greta Podleski

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for reduced-sodium soy sauce.

  • eliza on July 02, 2025

    As she describes in the headnote, this is a lightly dressed salad. I had some mini cucumbers from the farmers market and I used my own pickled ginger in lieu of fresh. I made a fraction of the amount for just a couple of side servings. We love cucumber salads so this was very nice and super easy. I do tend to like a little more attack in this type of salad so I ended up using twice the ginger and extra red pepper flakes. I would salt more heavily at the start since the amount of salt stated didn’t seem to do much. We loved the sesame seeds in this. This salad would pretty much go with anything from other salads to salmon to BBQ meats. Will definitely make again when cucumbers make their appearance in the garden.

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