Chinese Cucumber Salad
Chinese Cucumber Salad
Ingredients
- 2 English cucumbers
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Wash the English cucumbers thoroughly. Using a rolling pin or the flat side of a chef's knife, gently smash the cucumbers until they begin to crack and break apart. This technique helps them absorb the dressing better.
⏱️ 3 min
- 2
Once smashed, cut the cucumbers into bite-sized pieces, about 1-inch long. Place them in a colander set over a bowl.
⏱️ 2 min
- 3
Sprinkle the kosher salt evenly over the cucumber pieces. Toss gently to coat. Let the cucumbers sit for 20-30 minutes to draw out excess water. This prevents the salad from becoming watery.
⏱️ 5 min
- 4
While the cucumbers are draining, prepare the dressing. In a small bowl, combine the minced garlic, rice vinegar, soy sauce, sesame oil, granulated sugar, and red pepper flakes. Whisk until the sugar is dissolved.
⏱️ 5 min
- 5
After the cucumbers have drained, gently squeeze out any remaining excess water. Transfer the cucumbers to a clean mixing bowl.
⏱️ 2 min
- 6
Pour the prepared dressing over the cucumbers. Toss well to ensure all the cucumber pieces are evenly coated.
⏱️ 3 min
- 7
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.
- 8
Before serving, give the salad a final toss. Garnish with toasted sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Cucumber Salad
- 2 English cucumbers
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 3 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- 1
Wash the English cucumbers thoroughly. Using a rolling pin or the flat side of a chef's knife, gently smash the cucumbers until they begin to crack and break apart. This technique helps them absorb the dressing better.
⏱️ 3 min - 2
Once smashed, cut the cucumbers into bite-sized pieces, about 1-inch long. Place them in a colander set over a bowl.
⏱️ 2 min - 3
Sprinkle the kosher salt evenly over the cucumber pieces. Toss gently to coat. Let the cucumbers sit for 20-30 minutes to draw out excess water. This prevents the salad from becoming watery.
⏱️ 5 min - 4
While the cucumbers are draining, prepare the dressing. In a small bowl, combine the minced garlic, rice vinegar, soy sauce, sesame oil, granulated sugar, and red pepper flakes. Whisk until the sugar is dissolved.
⏱️ 5 min - 5
After the cucumbers have drained, gently squeeze out any remaining excess water. Transfer the cucumbers to a clean mixing bowl.
⏱️ 2 min - 6
Pour the prepared dressing over the cucumbers. Toss well to ensure all the cucumber pieces are evenly coated.
⏱️ 3 min - 7
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.
- 8
Before serving, give the salad a final toss. Garnish with toasted sesame seeds.
⏱️ 1 min