Cucumber salad with smashed garlic and ginger from Plenty (page 166) by Yotam Ottolenghi

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Notes about this recipe

  • Schooffiecooks on March 27, 2026

    Reading about the garlic flavor, I decided to adapt this recipe. Made dressing as told and marinated the onions. Chopped the cucumber and half a Romano pepper. Added some candied ginger and fried garlic to the bowl. Fresh coriander on top. A nice and simple recipe. Realized I missed putting some roasted sesame seeds to the salad.

  • Hiker010 on January 10, 2026

    Made Jan 2019 -- fine

  • prkrgrant on July 18, 2025

    Just okay for us, surprised others thought the finger and garlic were overpowering as I found it a bit bland. Very easy to make at least and refreshing.

  • cgirl6 on July 03, 2022

    I omitted the sugar and onions and thought it was still very good. It is a keeper.

  • Ganga108 on August 18, 2021

    Beautiful!

  • Astrid5555 on May 20, 2021

    Very good, the garlic and ginger flavor is just right. Loved the quick-pickled red onions to go with it.

  • lajaxon on May 10, 2016

    Garlic flavor was very strong. Next time I will use less garlic or drain the salad before serving to cut the sharpness of the raw garlic. Otherwise, a nice, fresh tasting salad with ingredients typically in the kitchen.

  • Yildiz100 on May 24, 2014

    After making this several times, I've found that my favorite variation is to make the dressing exxactly as written, but exclude all but the cucumber from the salad ingredients.

  • Delys77 on March 05, 2012

    I think the flavor of the Garlic and ginger overpowers the salad a bit and there is too much onion for my taste. I don't think I wil repeat as written, but might try again and ease the throttle on the garlic, ginger and onions because the dressing is nice and the technique is fun.

  • KarenS on September 18, 2011

    We quite enjoyed this salad. The garlic and ginger flavors were very pronounced, not at all subtle, though the vinegar effect was mild, so I would consider it a salad rather than a pickle. I used a mature Asian cucumber, so I scooped out the seeds after halving it, which meant there wasn't very much accumulated liquid. I'll definitely make this again next summer.

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