5 from 117 votes
Cold cucumber salad recipe
This cold cucumber salad highlights smashed and cubed Persian or Japanese cucumbers dressed in a spicy and tangy blend of chili oil, soy sauce, and black rice vinegar. The optional drizzle of sesame oil and toasted sesame seeds add nutty aroma and texture. The salad provides a refreshing, cool contrast with layers of heat and acidity.
Prep Time
10 mins
Chilling time (optional)
1 hr
Servings:
4
people
Calories:
114 kcal
Course:
Side Dish, Salad, Appetizer
Cuisine:
Chinese
Ingredients
- 2 cucumber Smacked then cut into approximately ½ inch (1cm) cubes Choose cucumbers with small seeds such as Persian cucumbers or Japanese cucumbers
- 3 Tablespoons Chili oil You can use more chilli oil if you like. Try to scoop up some of the peanuts etc too so that the salad will have contrasting textures. Substitute: Lee Kum Kee chilli oil or homemade, Lao Gan Ma brand
- 1 Tablespoon soy sauce Different soy sauce brands have different salt levels, so taste your dressing first. If it's not salty enough, add a pinch of salt, light
- 1 Tablespoon Chinkiang vinegar Also known as Zhejiang vinegar. Substitute: balsamic vinegar (but only if you really can't get the black Chinese vinegar.)
- Drizzle sesame oil optional
- Pinch granulated sugar optional (I find the salad tasty without the sugar but those with sweeter teeth may appreciate it, white
- sesame oil optional garnishes, lightly toasted sesame seeds
- sesame seeds
- spring onions
Instructions
- Smack and cut the cucumbers into small cubes. Place in a tuppleware container with an airtight lock.
- Pour the chilli oil, soy sauce and vinegar pour over the cucumbers. Taste to see if a pinch of salt is needed. If using sugar, now is the time to add.
- Close the container tightly then shake well. Ideally, leave in the fridge for at least 20-minutes so that the cucumbers can absorb the sauce and they're nice and cool. If you don't have the time, you can eat them straightaway as well.
- Drizzle with sesame oil and garnish with coriander etc (if using) just before serving so that the aroma of the oil will be stronger.
Cup of Yum
Notes
- Longer marinating yields deeper flavor but cucumbers remain crisp.
- Use only light soy sauce; avoid dark or thick soy sauces in the dressing.
- Garlic may be added but avoid long refrigerated storage to prevent safety risks.
- Marinated jellyfish can be mixed in as an optional texture contrast.
Nutrition Information
Calories
114kcal
(6%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
8g
(40%)
Sodium
255mg
(11%)
Potassium
214mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
108IU
(2%)
Vitamin C
5mg
(6%)
Calcium
22mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 114
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 255mg | 11% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.