Cucumber Salad with Hoisin Dressing

As soon as you add the dressing, the greens will start to wilt.  I prefer to drizzle it on, as shown here, and keep my salad crunchy.  Barb L.



Serves: 4


For the salad:

1 large cucumber, preferably English, peeled or not, your choice

4 spring or green onions, root end trimmed, white and light green only, cut into matchsticks*

2 baby head gem lettuce or 1 Bibb/Boston head of lettuce

Toasted sesame seeds or almond slivers, if desired

For the dressing:

2 Tbsp hoisin sauce

2” piece of fresh ginger root, peeled and grated (about 1 tsp grated-use less, if desired as it has some spiciness to it)

½ Tbsp light soy sauce

½-1 Tbsp Flying Olive Honey Ginger Balsamic

Dash of Flying Olive Toasted Sesame Oil


Cut the cucumber in half from top to bottom. If using a “regular” cucumber, scoop out the seeds with a teaspoon. For an English cucumber, the seeds are usually tiny and you can skip this step. Cut the cucumber in the middle. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Place in a salad bowl. If they break, don’t worry, just add them to the bowl.

Thinly julienne the spring onions (see the tip below*). Shred the lettuce lengthwise into long thin strips, removing the spine of each leaf. Mix the lettuce strips with the cucumber and onions.

To make the dressing: Place all the ingredients into a bowl or jar with a lid with 2 Tbsp of cold water. Mix or shake well. Taste and adjust the Flying Olive Honey Ginger Balsamic and Sesame Oil to taste. Drizzle or pour over the salad, toss well, sprinkle with sesame seeds or almonds, and serve immediately.

*How to Julienne the green onions: Cut off the long dark green stems and root end, leaving the light green and white part of each green onion. If necessary, peel the papery part off each onion and discard. Cut the onion in half lengthwise and then into quarters. Place the flat side down on a cutting board and cut the onion into slices, about 1/4” wide. Cut these slices into matchstick-sized lengths.

Submitted by Barb L.