Vegan Ginger Cucumber Spears
Cool, crisp, and punchy with bright citrus and warming spice, these cucumber spears are the kind of snack or side dish that disappears fast. Fresh ginger does the heavy lifting here, bringing a sharp, aromatic heat that pairs beautifully with the cooling crunch of English cucumber. A quick whisk of lemon juice, olive oil, turmeric, and sea salt creates a light dressing that clings to every spear without weighing them down. The short rest at room temperature is key — it lets the flavors meld and the ginger really bloom before the dish hits the table. Everything in this recipe is whole, plant-based, and completely unprocessed, so there's no need to scan labels or second-guess a single ingredient. A pinch of cayenne and a handful of fresh cilantro or parsley at the end add a finishing pop that makes the whole plate feel restaurant-worthy. It's effortless enough for a weeknight but vibrant enough to hold its own at any gathering.
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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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