The ultimate Chinese Cucumber Salad recipe, ready in just 15 minutes and bursting with flavor!
Jump to RecipeThis refreshing cucumber dish brings together the bold, irresistible flavors of soy sauce, chili oil, and raw garlic—a combination that’s become a favorite far beyond its central Chinese roots. While different regions offer their own spin on this recipe, I always find myself craving the garlicky, spicy version that perfectly complements cucumbers, especially when they’re in season.
With its bright, tangy, and slightly fiery taste, this smashed cucumber salad acts as the ultimate palate cleanser at the table, while still being packed with flavor. It’s so simple to make, yet so addictive—you’ll find yourself reaching for more until the plate is empty. An easy, crowd-pleasing side dish that never disappoints!
Some helpful tips:
Use cucumbers that are hard and firm, this means they will have less moisture and reduce the chance of your final salad getting soggy and mushy. Different varietals will have different moisture content, so depending on where you’re from select ones that fit this preparation. Telegraph or Chinese cucumbers work well and are easily found where I’m from.
Remove the seeds of the cucumber with a spoon or knife to reduce the water content in the final dish
Salting and draining cucumbers for a salad removes excess water, preventing the dish from becoming watery. The process also enhances the cucumbers’ texture, making them crispier, and intensifies their natural flavor by drawing out moisture. This step ensures a more balanced, flavorful, and satisfying salad with the perfect crunch.
This part is optional, but I like squeezing the water out with a clean tea towel, alternatively just let them sit in a colander/sieve to drain out the water.
I love how versatile this recipe is—it serves as a fantastic base that you can customize to suit your taste. Whether you want a simple salad or something more complex, the possibilities are endless. The dressing is not just limited to cucumbers; try it over blanched vegetables like green beans, broccoli, or bean sprouts, and you’ll have a delicious and vibrant side dish.
For extra texture and flavor, I like to take it up a notch by adding fried peanuts or wood ear fungus. These additions bring crunch and complexity that complement the dish beautifully.
This recipe is one of my favorites because it’s so adaptable and easy to make. Whether you keep it simple or get creative with add-ins, it’s sure to be a hit. I hope you enjoy it as much as I do!
Chinese Cucumber Salad
Ingredients
- 1 large cucumber 350-500g
- 1/2 (x2) tsp salt 2 measures of salt for the dressing and the removal of excess liquids
- 4 cloves garlic minced
- 2 tbsp soy sauce light
- 2 tsp white vinegar rice wine vinegar or white vinegar
- 2 tsp black vinegar Chinese black vinegar
- 1 pinch white pepper ground
- 1 1/2 tsp sugar white, caster or brown
- 1/2 tsp sesame oil roasted
- 1 1/2 tbsp chilli oil homemade or storebought (use as much as you wish)
- 1 tsp sesame seeds roasted – for garnish (optional)
- pinch ground white pepper (optional)
Instructions
- Deseed and half the cucumber lengthwise. Smack the cucumber on the skin side to create crevices in the cucumber, cut into bite sized pieces. Salt the cucumber and allow to sit for at least 10min, place in a clean tea towel and squeeze out the excess liquid. This part is optional, you can just shake off the excess water from the cucumber.
- Mix the seasonings in a bowl and pour over cucumber. Garnish with coriander and toasted sesame seeds, optional.
- This recipe is very versatile and adaptable —you can swap cucumbers for blanched green beans, steamed broccoli, cooked broad beans etc. The star of the dish is the flavorful seasoning that brings everything together.