Chinese Cucumber Salad Recipe
Chinese Cucumber Salad Recipe✨ is a easy Chinese recipe that serves 2. 120 calories per serving. Recipe by Sam Low on YouTube.
Prep: 19 min | Cook: PT0M | Total: 29 min
Cost: $6.06 total, $3.03 per serving
Ingredients
- 1 piece Long Cucumber (English or Persian cucumber, sliced lengthwise and seeded)
- 1 teaspoon Salt (Coarse sea salt for drawing out moisture)
- 3 cloves Garlic (Crushed with a garlic crusher)
- 2 tablespoon Soy Sauce (Light soy sauce)
- 1 teaspoon Black Vinegar (Chinese black (Chinkiang) vinegar)
- 1 teaspoon Rice Vinegar (Mild rice vinegar)
- 1 teaspoon Sesame Oil (Toasted sesame oil)
- 0.25 teaspoon White Pepper (Ground white pepper)
- 0.5 teaspoon Sugar (Granulated sugar)
- 1 teaspoon Chili Oil (Your favorite chili oil, optional)
- 2 sprigs Coriander (Fresh cilantro leaves for garnish)
- 1 teaspoon Toasted Sesame Seeds (Optional garnish)
Instructions
Slice and De‑seed Cucumber
Slice the cucumber lengthwise, then use a teaspoon to scoop out the seeds from each half.
Time: PT2M
Smash the Cucumber
Flip the cucumber halves and gently smash them with a rolling pin or the flat side of your knife until they break into bite‑size pieces.
Time: PT1M
Salt and Rest
Sprinkle the cucumber pieces evenly with salt and let them sit for 10 minutes to draw out excess moisture.
Time: PT10M
Squeeze Out Water
Place the salted cucumber on a tea towel and press gently to squeeze out the released water.
Time: PT1M
Prepare the Dressing
In a small bowl combine the crushed garlic, soy sauce, black vinegar, rice vinegar, sesame oil, white pepper, a pinch of salt, sugar, and chili oil. Mix until sugar dissolves.
Time: PT5M
Toss Cucumber with Dressing
Add the cucumber pieces to the bowl, pour the dressing over, and toss thoroughly until evenly coated.
Time: PT2M
Garnish and Serve
Scatter fresh coriander leaves and toasted sesame seeds on top. Serve immediately or chill briefly.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 1g
- Carbohydrates
- 5g
- Fat
- 7g
- Fiber
- 1g
Dietary info: Vegetarian, Vegan, Gluten-Free (use tamari)
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Long Cucumber: Regular cucumber, Persian cucumber
- Instead of Salt: Kosher salt
- Instead of Garlic: Minced garlic, Garlic paste
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Black Vinegar: Balsamic vinegar (less authentic)
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Sesame Oil: Regular sesame oil
- Instead of White Pepper: Black pepper
- Instead of Sugar: Honey (use less)
- Instead of Chili Oil: Hot sauce, Sichuan pepper oil
- Instead of Coriander: Parsley
- Instead of Toasted Sesame Seeds: Pumpkin seeds
Equipment Needed
- Chef's Knife
- Cutting Board
- Rolling Pin or Side of Knife
- Tea Towel
- Garlic Crusher
- Small Mixing Bowl
- Spoon or Whisk
- Measuring Spoons
Critical Steps — Do Not Skip
- De‑seeding the cucumber
- Smashing the cucumber to create texture
- Salting and resting to draw out water
- Squeezing out excess moisture
- Mixing the dressing thoroughly
Chef Tips from the Video
- Use chilled cucumbers for extra crunch.
- Toast the sesame seeds lightly in a dry pan for a nuttier aroma.
- A splash of extra black vinegar adds authentic tang.
Troubleshooting
Cucumber is watery after mixing
Make sure the cucumber is salted for the full 10 minutes and squeezed thoroughly with the tea towel.
Dressing is too salty
Add a little more sugar or rice vinegar to balance the flavor.
Not enough flavor
Increase the amount of garlic or add a bit more chili oil for heat.
Storage
Refrigerator: Store in an airtight container for up to 2 days; texture may soften over time.
Freezer: Not recommended – freezing will make the cucumber mushy.
Room temperature: Best served within 1 hour at room temperature.
Make-Ahead Tips
- Prepare the dressing up to 24 hours in advance and refrigerate; give it a quick stir before using.
- You can slice and salt the cucumber up to 30 minutes ahead, then keep it covered in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Chinese Smash Cucumber Salad in Chinese cuisine?
Cucumber salads like this one are a staple of Chinese home cooking, especially in the summer. They provide a cool, refreshing contrast to hot, stir‑fried dishes and are often served as a cold side at family meals and banquet tables.
What are the traditional regional variations of Chinese Smash Cucumber Salad across China?
In northern China the salad is often dressed with a simple soy‑vinegar mix, while in Sichuan versions chili oil and Sichuan pepper are added for heat. Some coastal regions use rice wine vinegar and a touch of sugar for a sweeter profile.
How is Chinese Smash Cucumber Salad traditionally served in Chinese households?
It is typically served chilled or at room temperature as a side dish alongside rice, noodles, or a main protein such as pork or fish. It is placed on a small plate and eaten with chopsticks.
During which Chinese celebrations or occasions is cucumber salad commonly served?
Cucumber salads are popular during summer festivals, family gatherings, and as part of the banquet spread for Lunar New Year because they symbolize freshness and good health.
What authentic ingredients give Chinese Smash Cucumber Salad its distinctive flavor compared to other Asian cucumber salads?
The combination of Chinese black vinegar, toasted sesame oil, and a generous amount of garlic creates the signature tangy‑nutty profile that sets it apart from Japanese or Korean cucumber salads, which rely more on rice vinegar or gochujang.
What are common mistakes to avoid when making Chinese Smash Cucumber Salad?
Common errors include skipping the salting step, which leaves the cucumber soggy, over‑smashing the cucumber into mush, and not balancing the salty‑sweet‑sour elements in the dressing.
Why does this recipe use both black vinegar and rice vinegar instead of just one type of vinegar?
Black vinegar provides deep, caramel‑like acidity, while rice vinegar adds a lighter, milder tang. Together they create a layered sourness that mimics the traditional flavor balance of Chinese cucumber salads.
Can I make Chinese Smash Cucumber Salad ahead of time and how should I store it?
Yes, you can prepare the dressing up to a day ahead and keep it refrigerated. Assemble the salad no more than 30 minutes before serving and store the finished salad in an airtight container in the fridge for up to 2 days.
What texture and appearance should I look for when smashing the cucumber?
The cucumber should break into irregular, bite‑size pieces with a slightly bruised surface. This texture helps the dressing cling while still providing a crisp bite.
How do I know when the Chinese Smash Cucumber Salad is done cooking?
The salad is finished once the cucumber has been salted, squeezed dry, and fully coated with the dressing. No further cooking is required; just taste for seasoning balance.
What does the YouTube channel Sam Low specialize in?
The YouTube channel Sam Low focuses on quick, approachable Asian‑inspired recipes, often highlighting simple techniques that home cooks can master with everyday kitchen tools.
How does the YouTube channel Sam Low's approach to Chinese cooking differ from other Chinese cooking channels?
Sam Low emphasizes minimal ingredient lists and fast preparation times, aiming to make classic Chinese dishes accessible for busy home cooks, whereas many other channels may delve into more complex, traditional techniques.
Last updated: August 31, 2026
