Cucumber Salad with Ginger & Garlic

This is a refreshing cucumber salad that we featured in one of our recent Smart Meals classes! It's a perfect side dish for rice or noodles and is light and healthy. The marinade blends sweet, spicy, and tangy all together, and pairs perfectly with the crunchy texture of the cucumbers. 

Rice wine vinegar
6 tablespoons
4 teaspoons
Olive oil
4 tablespoons
Toasted sesame oil
4 teaspoons
Small red onion, sliced
Fresh ginger, peeled
1 1/2 inch piece
Sea salt
1 1/2 teaspoons
Garlic cloves, minced
Toasted sesame seeds
1 tablespoon
Fresh cilantro, chopped
3 tablespoons

Prep time: 15 minutes

Cook time: 5 minutes

Servings: 4

Calories per serving: 321


  1. In a large bowl, add the rice wine vinegar, sugar, olive oil, and toasted sesame oil. Whisk well to combine.
  2. Peel the ginger, and use a box grater or microplane to finely grate the ginger. Add it to the bowl along with salt and garlic.
  3. Peel the cucumbers, then cut in half lengthwise. Slice at an angle into 1/4" slices.
  4. Add to the bowl, along with the sesame seeds and cilantro. Mix well and let sit for 10 minutes.