Sesame Free Ginger Cucumber Spears
Cool, crisp, and punchy with bright lemon and warming ginger, these cucumber spears are the kind of effortless side dish that somehow tastes like you put in way more effort than you did. The dressing comes together in a single bowl — just grated ginger, fresh lemon juice, olive oil, sea salt, and a touch of turmeric — and a short 15-minute rest lets the cucumbers soak up every bit of that fragrant, golden coating. That golden hue from the turmeric makes them look almost too pretty to eat, but you absolutely should. A pinch of cayenne and a handful of fresh cilantro or parsley on top add just enough heat and herbal freshness to keep things interesting. For anyone navigating sesame allergies or sensitivities, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-based ingredients that sneak into so many cucumber salads and Asian-inspired sides. Every ingredient here is straightforward and easy to verify, so there's no label-reading stress involved. Serve these alongside grilled proteins, pile them onto a mezze spread, or just snack on them straight from the plate — they disappear fast either way.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers
- 1 tbsp fresh ginger, finely grated
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp extra virgin olive oil
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 pinch cayenne pepper (optional)
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Trim the ends from the cucumbers and cut each in half crosswise, then cut each half into 6–8 spears by halving lengthwise and cutting each half into thirds or quarters, depending on the cucumber's diameter.
- 2
In a large mixing bowl, whisk together the grated ginger, lemon juice, olive oil, sea salt, and turmeric until combined.
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