Chinese Cucumber Salad Recipe

If you’re looking for a refreshing side dish with a spicy kick, this Chinese cucumber salad is perfect. Made with crunchy smashed cucumbers, tangy vinegar, savory soy sauce, and a homemade chili oil, it’s a simple yet flavorful dish that pairs well with rice or noodles.

Chinese Cucumber Salad Full Recipe

Ingredients

Chili Oil

3 cloves garlic, minced (about 4 teaspoons)
1 tablespoon minced ginger
1 1/2 teaspoons chili flakes (see note 1)
2 tablespoons gochugaru (Korean pepper flakes) (see note 2)
1 teaspoon kosher salt
1/3 cup neutral oil (vegetable, grapeseed, or similar)

Cucumber Salad

1 to 1 1/4 pounds Japanese cucumbers (see note 3)
Small pinch kosher salt (about 1/4 to 1/2 teaspoon)
3 cloves garlic, grated or zested
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons chili oil (with spices)
1 1/2 teaspoons sugar
2 teaspoons sesame oil
Toasted sesame seeds (for garnish)

Instructions

Make the Chili Oil

Prepare this first so it has time to infuse (or make a day ahead).
In a heat-proof bowl, combine garlic, ginger, chili flakes, gochugaru, and salt.
Heat oil in a saucepan over medium-high heat (2–3 minutes) until it reaches 325ºF–350ºF.
Carefully pour the hot oil over the spices. Let infuse at least 30 minutes.

Make the Cucumber Salad

Slice off the cucumber ends, cut in half lengthwise, then smash with the side of a knife. Slice diagonally into 1/2-inch pieces. Place in a bowl.
Sprinkle with a pinch of salt, toss, and let sit for 20 minutes. Drain excess liquid (no need to rinse).
Mix grated garlic with rice vinegar and let sit 10–15 minutes to mellow.
Stir in soy sauce, chili oil, sugar, and sesame oil.
Just before serving, toss cucumbers with the sauce.
Garnish with toasted sesame seeds and serve with rice or noodles.