Cold Cucumber Salad
Experience the vibrant flavors of this Chinese-inspired cold cucumber salad, a perfect balance of savory, tangy, and subtly spicy notes. Thinly sliced, crisp cucumbers are bathed in an aromatic dressing infused with garlic, soy, and sesame, offering a refreshing counterpoint to richer dishes. This simple yet elegant side dish is ideal for warm weather or as a light appetizer.
An original recipe by Forkin
- Total time
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 61 kcal
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 2 pcscucumber, thinly sliced
dressing
- 2 clovegarlic, minced
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tspsesame oil
- 1 tspsugar
- 0.5 tspred pepper flakes(optional)
garnish
- 1 tbspsesame seed, toasted(optional)
Equipment
Chef's knife · Cutting board · Mandoline (optional) · Medium mixing bowl · Whisk · Measuring spoons · Measuring cups · Plastic wrap or lid
The method
Step by step
- 1
Wash and dry the cucumbers thoroughly.
About 1 min
Cook’s note: Ensure cucumbers are dry to prevent diluting the dressing.
- 2
Thinly slice the cucumbers into uniform rounds or half-moons using a mandoline or a sharp chef's knife.
About 5 min
Cook’s note: Aim for slices about 1/8-inch thick for optimal texture and to absorb the dressing effectively. For a less watery salad, lightly salt the sliced cucumbers and let them sit for 10 minutes, then gently squeeze out excess water before proceeding.
- 3
Peel and finely mince the garlic cloves.
About 2 min
Cook’s note: Using a garlic press can save time and create a very fine mince, releasing more flavor.
- 4
In a medium mixing bowl, combine the minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes.
About 1 min
Cook’s note: Adjust the amount of red pepper flakes to your preferred spice level. A pinch adds a subtle warmth, while more creates a noticeable kick.
- 5
Whisk the dressing ingredients vigorously until the sugar is completely dissolved and the mixture is well combined.
About 1 min
Cook’s note: Ensure the sugar is fully dissolved to prevent a grainy texture and to allow the flavors to meld smoothly.
- 6
Add the sliced cucumbers to the prepared dressing.
- 7
Gently toss the cucumbers until they are evenly coated with the dressing.
About 1 min
Cook’s note: Use a spatula or your hands to avoid bruising the delicate cucumber slices.
- 8
Cover the bowl tightly with plastic wrap or a lid.
- 9
Refrigerate the salad for at least 15 minutes to allow the flavors to meld and the cucumbers to chill.
About 15 min
Cook’s note: Chilling the salad makes it significantly more refreshing and enhances the crispness of the cucumbers.
- 10
Before serving, give the salad another quick toss.
Cook’s note: This redistributes the dressing, ensuring every bite is flavorful.
- 11
Garnish the salad with toasted sesame seeds.
About 1 min
Cook’s note: Lightly toast sesame seeds in a dry pan over medium heat for 1-2 minutes until fragrant and golden brown to enhance their nutty flavor.
Per serving
Nutrition
- Calories
- 61.1kcal
- Protein
- 2.3g
- Carbs
- 8.2g
- Fat
- 2.5g
- Fibre
- 1.2g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This refreshing salad pairs wonderfully with grilled meats, stir-fries, or as a light starter to any Asian-inspired meal. For a touch of extra freshness, add a sprinkle of chopped fresh cilantro or mint. It's also delicious with a squeeze of fresh lime juice for an added zesty kick.
Store leftover cucumber salad in an airtight container in the refrigerator.
This salad is best served cold and does not require reheating. Give it a quick stir before serving if it has been stored.