This Chinese Cucumber Salad is a super refreshing side dish that comes together in minutes! I love making this ahead of time and eating it throughout the week with my meals!
I used English cucumbers in this recipe but you can also use Persian cucumbers! I typically use them interchangeably in recipes because they are both thin skinned (so no need to peel) and have very few seeds.
CHILI OIL OPTIONAL
This is optional but I like to drizzle chili oil on top of the dish. If you like a little spice, try it out! I always get asked which brand of chili oil I use at home and my answer is – my own! I love making my own chili oil – check out my Sichuan Chili Oil recipe here!
CUCUMBER SIZE & SHAPE
I like to cut the cucumbers into 1/2″ tall round discs. Some people like to make them taller but I prefer smaller pieces. You can adjust the size of the discs to your preference!
SALT YOUR CUCUMBERS
You will be shocked at how much water is in cucumbers! You want to salt your cucumbers and let them sit for at least 30 minutes before draining any excess water. If you skip this part, your sauce will become diluted and your cucumber discs will grow soggy.
You can store these in an airtight container for up to one week in the refrigerator!
Chinese Cucumber Salad
- 2 English cucumbers
- 2 cloves garlic chopped
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- salt to taste
- chili oil optional garnish
- Slice cucumbers into 1/2" discs.
- Salt discs and mix together with garlic. Let sit for 30 minutes. Drain excess water.
- Mix together rice vinegar, soy sauce, sugar, and sesame oil.
- In an airtight container, pour dressing over cucumbers and let sit in the fridge for 15 min – 1 hour. Enjoy!