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Pungent Cucumber Salad with Black Sesame and Ginger

Adapted from “Tassajara Dinners and Desserts” by Dale and Melissa Kent  |  Serves 6

The bright and sharp flavors of this crisp cucumber side dish provide great contrast for many of our favorite entrees, like Miso-Glazed Tofu. You will get the best results from Persian or European cucumbers (which have less water content and few seeds), but the recipe will work with any cucumber on hand.


  • 1 lbs cucumbers, thinly sliced (about 3 cucumbers)
  • 1/3 tsp salt
  • ¼ cup rice wine vinegar
  • 1 ½ TBS soy sauce or tamari
  • 2 tsp mirin
  • 2 tsp grated fresh ginger
  • ¼ - ½ tsp red pepper flakes
  • 1 tsp black sesame seeds

Place sliced cucumbers into a colander, and toss thoroughly with the salt. Allow the colander to drain (in the sink or over a bowl) for at least ten minutes to draw out water.

Meanwhile, whisk together the vinegar, soy sauce, mirin, ginger and red pepper flakes.

When the cucumbers have finished draining, give them a final gentle squeeze to remove excess water. Dress with vinegar mixture, and toss together with sesame seeds. Chill for at least 30 minutes before serving.


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