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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!
Watch the Chinese Cucumber Salad Recipe Video Below!
Ingredient Tips for Chinese Cucumber Salad
CUCUMBER
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!
Recipe Tips for Chinese Cucumber Salad
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.
STORAGE
You can store these in an airtight container for up to one week in the refrigerator!
If you tried this Chinese Cucumber Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Cucumber Salad
Ingredients
- 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
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become a staple in our home!! Love these with rice bowls, as a snack, I’ve even eaten them recently for breakfast. They’re addicting!!
IG: Coloradomamarn
I make this at least once a week (ok fine at least three times a week). It’s such a wonderful snack or side dish and SO easy to make. It’s so refreshing and can be kicked up a notch with the chili oil. So glad I found this recipe bc it’s been a great substitute for chips when I want a little snack!
Have tried this salad as well as the Korean cucumber salad — this one is slightly simpler, and I also have put it on salmon bowls and it’s good to enjoy that way too!
Just amazing and easy. Lasted at least 5 days and stayed crunchy and got even better. I added a big tablespoon of chili crunch into it before putting into the fridge. This is now required by my family to be kept in the fridge.
Thanks so much, Matt! I’m glad you enjoyed the recipe!