Chinese Cucumber Salad

You’ll often see Chinese cucumber salad offered as an appetizer at chinese restaurants. The salad consists of crisp, raw cucumber pieces that have been marinated in a blend of soy sauce, wine, vinegar and chilies.

It’s a tasty and addicting appetizer and something my family never ceases to get sick of and continue to get at restaurants even though we also make it at home often. It’s also really easy to make.

Every restaurant that serves it has their own variation on the recipe. It’s a staple at most Taiwanese restaurants, and we had quite a lot of it during our trip last Fall. While I enjoy the version I make at home, the ones we usually have at Taiwanese restaurants always seem to be especially tasty with some extra element that I haven’t been able to recreate at home.

So my brother and I decided to try some new recipes out in order to find one that is most similar to the ones served at the Taiwanese restaurants. I came across this one recipe which looked really promising.

The verdict? While we enjoyed this version and had no problems finishing a large batch, it still didn’t echo the taste of the ones we had at our favorite restaurants in Taiwan. Our search continues, but this is one I’ll revisit. You can view the full recipe here. The only change we made is that we used persian cucumbers.

Chinese Cucumber Salad

Prep Time: 10 minutes
Course: Appetizer
Cuisine: Chinese
Servings: 4
Chinese cucumber salad is often offered as an appetizer at Chinese restaurants. The salad consists of crisp, raw cucumber pieces that have been marinated in a blend of soy sauce, wine, vinegar and chilies. I like to use Persian cucumbers because they are very crisp.


  • 4 Persian cucumbers chilled
  • 1 tsp salt
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp white sugar
  • 3 tbsp soy sauce
  • 3 cloves of garlic peeled and smashed
  • 2 chilies finely chopped


  1. Slice the cucumber in half and remove the seeds. Cut the cucumber up into bite-sized chunks and refrigerate.
  2. In a medium-sized bowl mix the salt, rice vinegar, sesame oil, sugar and soy sauce together until the sugar melts. Add the garlic and chilies to the sauce and stir.
  3. Toss the cucumber pieces with the sauce and serve.


Recipe source: Butterfingers

Nutrition Facts
Chinese Cucumber Salad
Amount Per Serving (0.25 of recipe)
Calories 92 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1344mg58%
Potassium 518mg15%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 3g6%
Vitamin A 430IU9%
Vitamin C 42.7mg52%
Calcium 52mg5%
Iron 1.2mg7%
Net Carbs 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

8 comments on “Chinese Cucumber Salad”

  1. oh yes! I know EXACTLY what this is and I love it and Jason is SO obsessed with it. thanks for sharing this!!

  2. Hi Kirbie – This is great stuff. I make a version of Qiang Huang Hua, Sichuan Spicy Cucumber at home. I estimated that it costs about a buck to make.

    • My brother and I have been on a mission, trying out different recipes. It’s definitely cheaper to make at home. Hard to justify getting it when I go out. heh

  3. This makes me miss my favorite Taiwanese restaurant in my college town!! 🙁 I am greatly anticipating your discovery of the perfect Taiwanese place in San Diego!

  4. I love the ones at my favorite restaurant, I wanted to make a good size batch. Are these on the sweet side like the ones I love ? these look so good.

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