Chinese Spicy Cucumber Salad
This spicy cucumber salad recipe is a crisp and refreshing side dish. The cucumbers are flavored with rice vinegar, soy sauce, garlic, and chili flakes. It’s very easy to make and so addictive.
Chinese cucumber salad is one of my favorite ways to eat cucumbers.
There are two popular Chinese cucumber salad dishes. One is a savory spicy version and the other is sweet and sour. I prefer spicy cucumber salad.
Crisp fresh cucumbers are flavored in a medley of sauces including rice vinegar, soy sauce, garlic and chili flakes. The taste is quite addicting and I can never stop eating until the bowl is empty.
Spicy cucumber salad is a staple appetizer at many Chinese restaurants and one that I make quite often whenever I see Persian or Kirby cucumbers on sale. You can use the larger cucumbers as well, but the smaller ones are preferred because of their crunchy texture.
Ingredients
- Persian cucumbers
- Salt
- Finely chopped garlic cloves
- Rice vinegar
- Sesame oil
- Granulated sugar
- Light soy sauce
- Chili paste or chili garlic sauce
- Red pepper flakes
The dish is super easy to put together. You slice your cucumbers, add in the sauces and seasonings, toss, taste, and it’s ready to go.
I think this salad is best when it’s made. It will keep in the refrigerator in an airtight container, but the cucumbers will release liquid that will dilute the dressing and they won’t be as crisp.
More Quick and Easy Recipes
Chinese Spicy Cucumber Salad
Ingredients
- 4 Persian cucumbers
- 1/2 tsp salt
- 1 tbsp finely chopped garlic
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1/2 tbsp granulated sugar
- 1 tbsp light soy sauce
- 1/2 tbsp chili paste
- 1/2 tbsp red chili flakes
Instructions
- Cut the cucumbers in half. Then slice each half into quarters, lengthwise. If you have time, place the cucumbers in a bowl and sprinkle salt over them. Let them sit for about 30 minutes to draw out the salt from the cucumbers, which you then drain before adding your sauce ingredients. If you don't have time, you can skip this step. The end result will be a little more watery and a little less crunchy, but still very good.
- Next, add in all the remaining ingredients. Please remember that each one is just an estimate, you should start with what is written and toss the cucumbers, then taste. Add whatever you think is needed after tasting. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.
Haven’t tried recipe but want to. Are Persian cucumber the same as Lebanese cucumbers?Â
they are not the same.
Yum – love these flavors. I ended up using 2 big normal cucumbers (salting it to draw out the moisture like you recommended was important), and made enough for 3 servings… probably could have been closer to 4-5, but this recipe is just so good, we ate a lot! Will try it with Persian cucumbers at some point – are they less watery?
Definitely try it with Persian cucumbers. I don’t know if they are less watery but they are much crunchier. But I’m glad you enjoyed. I always eat almost the entire amount when I make this dish.
very well done recipe – great work! my only issue is the amount of sodium if you eat all 4 servings as I often do. I should try making with less soy sauce – have you?
You can adjust the amount, it will just have a lighter flavor.
how many does this serve? I’m trying to make this for a party of 15 people. how should I multiple the ingredients?
this serves 2-4
another way is to heat up some oil and pour the hot oil on the cucumbers with the crushed red pepper flakes and garlic on top, and then mix. brings out the flavors more.
that sounds awfully oily though?
Im so glad you posted this. My friend was asking me the ingredients recently and i wasnt sure if i was remembering correctly because it’s been a while since I’ve made it.
hope you showed her the post!