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Honey, Tamari, Jalapeno, Pickled Ginger, Cilantro, Lime Juice. Yes, that is a lot of flavors. I probably would’ve never tried combining tamari soy sauce and ginger with (what I consider) hispanic flavors, but boy did it work! Last week I started checking out cookbooks from our local library, not to follow the recipes necessarily, but to teach myself more about flavor blending and specific cooking/baking techniques. I was surprised to see just how many recipes blend flavors from different types of cuisines into one dish and it really sparked the creativity wheels in my mind. Quick side note: if you haven’t joined your local library, do it. It’s amazing what you can gain access to for free! But anyway, back to the eats!
Cucumbers have long been a vegetable that I look at, scratch my head about what I can do with it, and then ultimately end up eating plain, or in a tomato cucumber salad. But alas, I was inspired by a few recipes to branch out and create a more exciting cucumber dish. I adapted a recipe of a dish I saw in the 100% Real cookbook into a salad that made me wonder why I hadn’t experimented with cucumbers sooner.

Some recipe notes:

To prepare the cucumbers for the salad, I used the ribbon slicer on my Veggetti Pro Table-Top Spiralizer, but any spiral or julienne cut would also work perfectly. The rest of the ingredients were thinly sliced or chopped by a mandolin slicer or knife.

For the dressing, I suggest adding the ingredients to a mason jar and shaking well until throughly mixed, but you can also just use a whisk. This dressing comes together very quickly.

There is a melodic blend of sweet, spicy, salty and zesty flavors going on in this salad. It’s perfect as a side dish to a protein and/or grain or makes an excellent topping for meat seafood or tacos. Let me rephrase: DEFINITELY put this on tacos.
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Honey Tamari Cucumber Salad with Ginger, Jalapeño, Cilantro and Lime

A cucumber salad featuring a vibrant fusion of Asian and Hispanic flavors. This salad makes a great side dish, or works as a topping for meat, seafood, tacos and more.

Course Salad
Keyword cilantro, cucumber, ginger, tamari



  • 1/2 cucumber ribboned or julienned
  • 1/2 cup red onion thinly sliced
  • 1/4 jalapeno thinly sliced
  • 1/4 cup cilantro chopped
  • 1/4 cup pickled sushi ginger chopped
  • 1/2 lime juiced
  • sea salt and pepper to taste


  • 1 tbsp honey
  • 1 tbsp tamari soy sauce
  • 1 tsp sesame oil
  • 1 dash cayenne
  • 1 dash garlic powder


  1. In a mason jar, mix the honey, tamari, sesame oil, cayenne, and garlic powder and shake well until honey is dissolved.

  2. Place cucumbers and red onion in a mixing bowl and add the dressing. Mix well.

  3. Add the rest of the ingredients and lightly toss.

  4. Serve immediately (suggested) or store in fridge for up to 3 days.

Posted in Recipes, Veg-Friendly


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