A tasty way to use all those cucumbers you grow: spicy, sour, chilly, and delicious! This is an age-old staple that will soothe your palate while cooling you off. It is easy to prepare and keeps for 3 to 4 days. One cucumber plant that I nurture can produce between 10 and 15 mature cucumbers every day. This is a fantastic alternative to the typical cucumber salad. For an alternative variation, include tomatoes. Make careful to finely grate fresh ginger if you use it, and increase the amount to 1 1/2 teaspoons.
| Prep Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 large seedless cucumbers, sliced thin
- 1 large sweet onion, halved and sliced thin
- 2 teaspoons salt
- 1 large jalapeno pepper, seeded and minced
- ¼ cup minced carrot
- ⅓ cup rice vinegar
- 1 teaspoon ground ginger
- 5 teaspoons white sugar
- ¼ teaspoon coarse black pepper
Instructions
- Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly.
- Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture.
- Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes.
Reviews
This was very good with the cucumbers, sweet onions, and carrots. I enjoyed the extra kick of the jalapenos, but my family did not like it at all with them. Also, be sure to mix the vinegar with the seasonings before adding them to the vegetables.
VERY SPICEY.. maybe I used the wrong type of pepper? I like spicey food, but WOW!
I am a huge cucumber salad fan. I’m also a big ginger fan. Never thought to mix the 2. This is a very good cold salad to serve as a side for soup and/or sandwiches. I followed the recipe EXACTLY and I am rating it 4 stars ONLY because I have tasted cucumber salads that I liked more. This one is definitely worth a try. Different, but very good! I do think it’s a keeper.
We make this salad all the time with sandwiches for an easy summer meal.
We make this salad all the time with sandwiches for an easy summer meal.
Wonderful refreshing summer salad. I used fresh ginger and red onion and a bit more carrots. I skipped the pre-marinating process, just mixed it all up and let it marry about two hours in the fridge. This is one of those recipes you have had in your box forever and when you finally come around to making it, wonder what took you so long. I’ll surely make this simple salad often. Thanks Cheryl.
This is a great summer salad. It’s perfect for using up those cucumbers you always seem to have too many of, if you’ve got a garden. The ginger might sound weird, but gives the salad a really unique and delicious taste!
This was pretty good but next time I will cut the amounts of sugar and ginger in half, they were too overpowering for us.
Great recipe I used splenda insted of the sugar andmy family is in love with it
A lot of flavor packed into a low calorie side dish. Quick to prepare too!
This was a great twist on the traditional Cucumber Salad. The jalapeno added the perfect amount of heat to the salad, and I’ll definitely make this again. Thanks for the great recipe!
Mine came out very watery. Maybe I didn’t drain enough, I even blotted them with paper towels lol I don’t think I would marinade cucumbers in water and salt again. The taste was ordinary, I don’t think I’ll make it again, I’m glad I tried it though.
Very Good recipe but I thought the ginger was a little too predominate for my taste. Enjoyed it though. Next time I’ll use less ginger. Thanks for sharing.
Well liked at picnic. Left out jalapeno and used apple cider vinegar.
This was a great recipe. I was a little intimidated with the jalapeño so I used an anaheim pepper, but my husband who hates cucumbers loved this because of all the flavors that it has. Next time I am going to sear some tuna and serve this as the side.
This is a great change from the typical cucumber salad. Refreshing and light. Definitely will be put in my rotation! Thanks for the yummy salad!!
I made this for my boyfriend because he begged me to make a cucumber salad of some sort. It looked like a beautiful recipe so I tried it. I didn’t use the rice vinegar because we couldn’t find it at the store and I like the tangy vinegar taste in cucumber salads. It was a good recipe, however I think next time I’ll let it marinate in the fridge a little longer (maybe over night). My boyfriend took it up to college with him and said that it tasted even better as it sat longer in the fridge. But he sure loved it, that’s for sure!
Nice change for the use of cucumbers. Family liked it. It got better the following day. I used fresh ginger, and it just went so well in the dressing. It was quite pretty to with all the colors. Appealing to the eye!
absolutely loved it! for 45 yrs Ive eaten the sugar/vinegar/oil cukes, and finally have found a better version! I wouldnt change a thing, but Im pondering doubling the sauce and adding grn/red peppers, broccoli and cauliflower to the mix next time! I go adventurous once I find a recipe I love, thank you!!!
I loved this. I have made it twice this week to use all my cucumbers. It is like the “goumet” version of the cuke salad my grandmother made when I was a kid. I love the ginger and the kick of the jalepenos. I used stevia instead of sugar and can’t tell there’s no sugar.
I made this as per the recipe except using pickled jalapenos since that’s all I had. We thought it was great! I love the ginger/rice vinegar combo. This is a perfect side dish in the summertime when you don’t want to turn on the stove! The next time I made it, I used two packages of Splenda rather than sugar and added more vinegar since we do really like a “zippy” salad and it was even more suited to our taste buds :o) I grew up eating cucumbers in vinegar with salt and pepper and I still love that, but this is a nice variation when we have a large crop of cucumbers in the summer! Thanks again!