Ginger-Lime Cucumber Salad
Published July 3, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons lime juice
- 2tablespoons extra-virgin olive oil
- 1tablespoon honey
- 1teaspoon grated fresh ginger
- 1teaspoon finely grated lime zest
- 2English cucumbers, halved lengthwise and thinly sliced into half-moons
- Salt and freshly ground black pepper
- 1handful mint leaves (about ½ cup, loosely packed)
- 1handful basil leaves (about ½ cup, loosely packed)
- 2scallions, trimmed
Nutritional analysis per serving (6 servings)
71 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together the lime juice, olive oil, honey, ginger and lime zest. Toss with the sliced cucumbers and season generously with salt and pepper. Set aside for at least 10 minutes at room temperature or up to 2 hours refrigerated.
- Step 2
While the cucumbers marinate, finely chop the mint and basil. Thinly slice the scallions. Mix the herbs into the cucumber salad. Serve at room temperature or chilled.
Private Notes
Comments
@khnyc I always slice, salt and drain cucumbers for a couple hours before making a salad with them. Makes a crisper salad that isn’t languishing in all that water.
Marinade tasted good, so was looking forward to the salad - however, it tasted pretty washed out. Checked other cucumber salad recipes, and many of them call for sweating the cucumbers first. Will try again.
Really enjoyed this! I didn't have mint or basil, but it was still very good without. I added chili flakes for heat. Made it with some rice and beans and diced up a mango. Great summer dinner!
This has been the Salad of the Summer(2025). We grow cucumbers in the backyard and so have access to the freshest of the fresh. I do replace the grated ginger with a heaping spoonful of jarred “ginger garlic puree” from the store, but otherwise it’s made as is. Sometimes some extra red onions get mixed in, but not too many. The next day, I put any leftovers on a fresh baguette for a cucumber sandwich, draining and saving the dressing for that night’s garden salad as the ginger lime works great with lettuces, too.
As written, I feel this recipe is too watery and bland. I second the recommendation to salt and drain the cucumbers first. Also, I recommend adding either rice vinegar or cayenne to add a more definitive flavor profile.
I loved this! I forgot fresh basil at the store, so I dropped in about a tablespoon of pesto I did have into the vinaigrette, no regrets. I let it marinate for about an hour before dinner, we'll have the rest for lunch tomorrow. I served this with a rich dish and it was the perfect compliment.