Marinated Cucumber Salad with Cilantro Pickled Ginger Vinaigrette

Make this Tonight - "Sweet & Sour Steak Dinner"

Prep Time


Marinated Cucumber Salad

  • ½ hothouse cucumber
  • ½ Asian pear, peeled and diced
  • ¼ piece red onion, finely shave on mandoline
  • ¼ cup cilantro, leaves and tender stems, lightly chopped
  • ¼ cup mint, leaves, lightly chopped
  • Cilantro Pickled Ginger Vinaigrette, recipe follows
  • 1 tablespoon puffed sesame seeds (or plain white sesame seeds), for garnish
  • Furikake, for garnish

Cilantro Pickled Ginger Vinaigrette

  • 2 bunches cilantro, leaves and stems
  • 3 tablespoons Chinese fermented black beans
  • 2 tablespoons sriracha
  • ½ cup pickled ginger
  • ⅛ cup soy sauce
  • ¼ cup pickled ginger juice
  • 2 garlic cloves
  • 1 lemon, juiced
  • 1 lime, juiced
  • 4 tablespoons sugar
  • 2 cups grapeseed oil
  • 3 tablespoons salt


Marinated Cucumber Salad

  1. Peel and deseed cucumber. Use a mandoline to shave finely and then julienne.
  2. In a bowl, add the cucumber, pear, and red onion. Add cilantro and mint. Add Vinaigrette and toss.
  3. Plate and top with puffed sesame seeds and furikake.

Cilantro Pickled Ginger Vinaigrette

  1. Roughly chop the bunches of cilantro - stems and all.
  2. Place in a blender with fermented black beans, sriracha, ginger, soy sauce, pickled ginger juice, garlic cloves, lemon juice, lime juice, and sugar.
  3. Start blender off slowly then turn up to a faster speed. Slowly stream the grapeseed oil into the blender.
  4. Taste and season with salt.
  5. Store chilled until ready to use.