Chinese cucumber salad

Ingredients

• 3 pieces Cocktail Cucumbers (small seedless cucumbers, trimmed)
• 1 tsp Kosher Salt (for drawing out moisture)
• 1 tsp Fennel Seeds (to flavor chili oil)
• 1 tbsp Korean Red Pepper Flakes (Gochugaru) (mild to medium heat)
• 2 pieces Dried Chilies (whole, for extra heat)
• 2 pieces Cloves (whole)
• 1 piece Star Anise (whole)
• 1/2 cup Neutral Oil (Vegetable or Canola) (for hot‑oil infusion)
• 2 cloves Garlic (thinly sliced like chips)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Black Vinegar or Rice Vinegar (adds tang)
• 1/2 tsp Ground Cumin (warm spice note)
• 1 tsp Granulated Sugar (balances acidity)
• 1 tsp Sesame Oil (toasted flavor)

Instructions

1. Slice Cucumbers

   Trim the ends off each cucumber, then place a chopstick between the halves and slice straight down, flip and slice the other way, finally cut diagonally to create thin bite‑size pieces.

   Time: PT10M

2. Salt and Draw Moisture

   Transfer the sliced cucumbers to a bowl, sprinkle with kosher salt, and gently massage with clean hands to release water. Let rest for 15 minutes.

   Time: PT15M

3. Rinse and Drain

   Rinse the cucumbers under cold running water to remove excess salt, then drain in a colander and pat dry with paper towels.

   Time: PT3M

4. Heat Oil and Infuse Spices

   In a small saucepan, heat the neutral oil until very hot but not smoking. Place fennel seeds, gochugaru, dried chilies, cloves, and star anise in a heat‑proof bowl and carefully pour the hot oil over them.

   Time: PT5M

   Temperature: Hot oil (≈200°C)

5. Bloom Chili Oil

   Allow the oil and spices to sit for 5 minutes so the flavors bloom.

   Time: PT5M

6. Strain Chili Oil

   Strain the infused oil through a fine mesh strainer into a clean container, discarding the solids (or keep them for extra heat if desired).

   Time: PT2M

7. Slice Garlic

   Thinly slice the garlic cloves into chip‑like pieces.

   Time: PT2M

8. Prepare Dressing

   In a mixing bowl combine soy sauce, black (or rice) vinegar, ground cumin, sugar, sesame oil, and the strained chili oil. Stir until the sugar fully dissolves.

   Time: PT3M

9. Add Garlic to Dressing

   Stir the thin garlic slices into the dressing.

   Time: PT1M

10. Toss Cucumbers with Dressing

    Place the drained cucumbers in a large bowl, pour the dressing over, and toss gently to coat evenly.

    Time: PT2M

11. Marinate

    Cover and refrigerate the salad for 2 to 4 hours to let flavors meld.

    Time: PT2H

    Temperature: 4°C (refrigerator)

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

8 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cocktail Cucumbers: English cucumbers, Persian cucumbers
• Instead of Kosher Salt: Sea salt
• Instead of Fennel Seeds: Anise seeds
• Instead of Korean Red Pepper Flakes (Gochugaru): Paprika, Cayenne flakes
• Instead of Dried Chilies: Crushed red pepper
• Instead of Neutral Oil (Vegetable or Canola): Peanut oil, Sunflower oil
• Instead of Garlic: Garlic powder (use sparingly)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Black Vinegar or Rice Vinegar: Apple cider vinegar
• Instead of Ground Cumin: Ground coriander
• Instead of Granulated Sugar: Honey (use less)
• Instead of Sesame Oil: Peanut oil

Equipment Needed

• Cutting Board
• Chef's Knife
• Small Bowl
• Colander or Sieve
• Small Saucepan or Heat‑proof Bowl
• Ladle or Heat‑proof Spoon
• Fine Mesh Strainer
• Mixing Bowl for Dressing
• Measuring Spoons
• Chopsticks (optional) (optional)

Critical Steps — Do Not Skip

• Slice Cucumbers
• Salt and Draw Moisture
• Heat Oil and Infuse Spices
• Strain Chili Oil
• Toss Cucumbers with Dressing
• Marinate

Chef Tips from the Video

• After rinsing, shock the cucumbers in ice water for extra crunch.
• Use a mandoline for perfectly uniform slices.
• Adjust the sugar‑vinegar ratio to suit your palate; start with 1:1 and tweak.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; cucumbers become soggy.

Room temperature: Can sit at room temperature for up to 2 hours after dressing.

Make-Ahead Tips

• Prepare the chili oil a day ahead and store in the fridge.
• The dressing can be mixed up to 24 h in advance.
• Slice and salt cucumbers earlier, then keep them in a colander covered with a plate.

Frequently Asked Questions