What is Chinese Cucumber Salad?
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- English cucumbers: These have a thinner skin and fewer seeds than regular cucumbers, making them ideal for salads. They have a mild and slightly sweet flavor.
- Garlic: Garlic adds a pungent and savory flavor to the salad. It is grated finely so that it blends well with the other ingredients.
- Chinkiang vinegar or rice vinegar: These vinegars add a tangy and slightly sweet flavor to the Chinese cucumber salad. Chinkiang vinegar is a type of black vinegar commonly used in Chinese cuisine.
- Low sodium soy sauce or soy sauce: Soy sauce adds a salty and savory flavor to the salad. Low-sodium soy sauce can be used to reduce the overall sodium content of the dish.
- Sugar: Sugar is used to balance out the flavors of the salad and add sweetness.
- Kosher salt: Kosher salt is used to season the cucumbers before adding them to the Chinese Cucumber Salad. It is a coarse-grained salt that is less salty than table salt.
- Sesame oil: Sesame oil adds a nutty and fragrant flavor to the Chinese Cucumber Salad. It is used in small amounts to avoid overpowering the other ingredients.
- Homemade chili oil or store-bought chili oil or peanut oil: Chili oil adds a spicy kick to the salad. Homemade chili oil can be made by combining chili flakes with oil.
- Cilantro leaves: Cilantro adds a fresh and herbaceous flavor to the Chinese Cucumber Salad. It is used as a garnish and can be omitted.
Tools you'll need
How to Make Chinese Cucumber Salad
Note: The full instructions are provided in the recipe card below.
Wash and dry the cucumbers, then place them in a resealable plastic bag. Seal and use the palm of your hand or a rolling pin to lightly smash the cucumbers. Take the cucumbers out of the bag, remove the ends, and slice them or cut them into 1-inch chunks. Add to a bowl and season with kosher salt. Toss to coat. In a medium bowl, combine the Chinkiang vinegar, soy sauce, sesame oil, sugar, and chili oil.
Whisk to dissolve the sugar. Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro, if desired. Serve the Chinese cucumber salad immediately or store it in the refrigerator for a few hours before serving. Enjoy!
Substitutions
- English cucumbers: If English cucumbers are unavailable, you can use regular ones instead. Just peel them and remove the seeds before slicing or chopping.
- Chinkiang vinegar or rice vinegar: If you don't have either vinegar, you can use apple cider or white wine vinegar instead. They will provide a similar tangy flavor.
- Low-sodium soy sauce or soy sauce: If you are gluten-free, use tamari instead of soy sauce. Coconut aminos can also be used as a soy sauce alternative.
- Sugar: You can substitute honey, maple syrup, or agave nectar for sugar.
- Sesame oil: If you don't have sesame oil, you can use olive oil, canola oil, or another neutral oil.
- Homemade chili oil, store-bought chili oil, or peanut oil: You can use hot sauce or sriracha if you don't have chili oil. Peanut oil can also be used as an alternative.
- Cilantro leaves: If you don't like cilantro, you can use parsley, basil, or mint instead. You can also omit the herbs altogether if you prefer.
Variations
- Spicy Garlic Cucumber Salad: Increase the amount of garlic and chili oil in the recipe for a spicier and more garlicky version of the Chinese Cucumber Salad.
- Soy Sauce and Sesame Cucumber Salad: Eliminate the vinegar and sugar, and increase the amount of soy sauce and sesame oil for a savory and nutty flavor.
- Ginger Cucumber Salad: Add some grated ginger to the marinade for a slightly spicy and refreshing twist.
- Sichuan Cucumber Salad: Use Sichuan peppercorns in the marinade for a slightly numbing and spicy flavor.
- Cucumber and Tomato Salad: Add some diced or sliced tomatoes to the Chinese Cucumber Salad for a juicy and colorful addition.
- Cucumber and Radish Salad: Add sliced radishes to the Chinese Cucumber Salad for a crunchy and peppery contrast.
How to Serve
- As a side dish: The salad makes a great side dish for any Chinese meal, such as stir-fry, fried rice, or dumplings. It also pairs well with grilled meats or fish.
- As a snack: The salad can be a healthy and refreshing snack anytime. It's a great way to curb your appetite and satisfy your cravings.
- As a topping: The salad can be used for sandwiches, wraps, or burgers. It adds a crunchy and flavorful element to any dish.
- As a potluck dish: The salad can be easily transported and served at potlucks, picnics, or barbecues. It's a crowd-pleasing dish that everyone will enjoy.
- As a meal: You can also turn the salad into a light and refreshing meal by adding some protein, such as grilled chicken, tofu, or shrimp, and some carbs, such as rice or noodles.
How to Store
Place it in an airtight container and keep it in the refrigerator for 2 days. The salad may release some liquid as it sits, so you may need to drain off any excess before serving. The flavors will intensify as the salad marinates so that it may taste even better the next day.
Make-Ahead
Tips for Making The Best Chinese Cucumber Salad
- Use English cucumbers: English cucumbers are best for this salad as they have a thinner skin and fewer seeds than regular cucumbers, which make them easier to slice and less watery.
- Salt the cucumbers before marinating: Salting them helps to draw out the excess water, making them more flavorful and preventing the salad from becoming too watery.
- Use a resealable plastic bag to smash the cucumbers: Placing them in a resealable plastic bag before smashing them will prevent them from flying around your kitchen and make the process more efficient.
- Adjust the seasoning to your taste: Taste the salad after mixing in the marinade and adjust the seasoning to your liking. You can add more vinegar, soy sauce, or sugar if needed.
- Use fresh ingredients: The flavor of the salad depends heavily on the quality of the ingredients used, so make sure to use fresh garlic, cilantro, and other herbs for the best taste.
- Serve it cold: Chinese Cucumber Salad is meant to be served cold or at room temperature, so refrigerate it for at least an hour before serving.
FAQ
Can I use regular cucumbers instead of English cucumbers for this salad?
You can use regular cucumbers, peel them, and remove the seeds before slicing or chopping.
Can I freeze Chinese Cucumber Salad?
No, it's not recommended to freeze this salad, as the freezing process can cause the cucumbers to become soft and mushy when they thaw.
Can I adjust the seasoning to my taste?
You can adjust the seasoning to your liking. Taste the salad after mixing in the marinade, and add more vinegar, soy sauce, or sugar if needed.
Can I use a different type of vinegar for this salad?
You can use apple cider vinegar or white wine vinegar as a substitute for Chinkiang or rice vinegar.
My cucumbers are too watery. What should I do?
If the cucumbers release a lot of water after being salted, you can drain the excess liquid by placing them in a colander and pressing gently to remove the moisture. Additionally, you can try using English cucumbers or removing the seeds to reduce the water content.
My cucumber salad is too salty. What can I do?
If your salad is too salty, you can try diluting the saltiness by adding more cucumber or balancing it out with additional vinegar and sugar. Adjusting the other seasonings can help reduce the overall saltiness.
Related Recipes:
Recipe
Easy Chinese Cucumber Salad
Ingredients
- 2 Medium English cucumbers , seeded or unseeded, ends removed
- 1 clove of garlic , finely grated
- 4 teaspoons Chinkiang vinegar or rice vinegar
- 4 teaspoons low sodium soy sauce or soy sauce
- 1 teaspoon sugar
- ½ teaspoon Kosher salt
- 1 teaspoon sesame oil; adjust to taste
- 1 tablespoon Homemade chili oil or store-bought chili oil , or peanut oil
- A small handful of whole cilantro leaves for garnish
Instructions
- Wash and dry the cucumbers, then place them in a resealable plastic bag. Seal and use the palm of your hand or a rolling pin to lightly smash the cucumbers.
- Take the cucumbers out of the bag, remove the ends, and sliced them or cut them into 1-inch chunks. Add to a bowl and season with kosher salt. Toss to coat.
- In a medium bowl, combine the Chinkiang vinegar, soy sauce, sesame oil, sugar, and chili oil. Whisk to dissolve the sugar.
- Add the cucumbers, then toss and garnish with the toasted sesame seeds and cilantro, if desired.
- Serve the Chinese cucumber salad immediately or store it in the refrigerator for a couple of hours before serving. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.