Recipe courtesy of Richard Dowd

Cucumber Salad

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr 15 min
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1 hothouse cucumber, peeled and very thinly sliced

2 tablespoons rice wine vinegar

1 teaspoon sugar

1 teaspoon salt

Hot water

Tatsoi greens

Ginger Lime Dressing, recipe follows

1 avocado, sliced

1 lime, cut into wedges

Ginger Lime Dressing:

1 1/2 tablespoons wasabi

2 tablespoons water

Juice of one lime

1 tablespoon sugar (raw)

1 tablespoon Dijon mustard

1 teaspoon fresh ginger, minced

2 cup olive oil

2 teaspoon salt or to taste

Freshly ground black pepper to taste


  1. In a bowl, combine vinegar, sugar, salt and 2 to 3 tablespoons hot water. Stir to dissolve sugar. Place cucumber slices in bowl with marinade and toss. Let sit, refrigerated for 1 hour. Plate tatsoi greens, tossed with Ginger Lime Dressing. Put cucumber on greens and garnish with avocado and lime wedges.

Ginger Lime Dressing:

Yield: 1 1/4 cups
  1. In a small bowl, mix together the wasabi and water to form a paste then transfer to a blender and all lime, juice, sugar, Dijon and ginger. Start the blender and slowly add olive oil. Season with salt and pepper to taste. 
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