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Ginger and Cucumber Salad

Serves 4


  • 2 cucumbers, diced
  • 2 tbsp rice wine vinegar
  • 1 tsp agave nectar
  • 1 tbsp canola oil
  • 1/3 cup pickled ginger, drained
  • Chopped mint leaves, to taste
  • Salt to taste


  • In a medium bowl, combine diced cucumbers and ginger.
  • Whisk together vinegar, agave nectar, canola oil, and mint leaves. Pour over cucumbers and ginger. Toss and season with salt. Let marinate refrigerated for 3 hours.
  • Divide onto plates, and garnish as desired.