There are a bunch of simple & delicious cucumber salads listed as summer recipes that are served across China.
With a simple sauce and some added aromatics, this cucumber dish will quickly become a part of your summer cooking routine. There is something satisfying about creating and serving up these simple salads that star one humble ingredient.
The following recipe makes about 4 medium-sized salads.
- 6 small-sized Persian cucumbers (washed)
- ½ tsp Kosher salt
- 1 scallion (finely sliced)
- 2 cloves garlic (finely minced)
- 1 Tbsp sesame oil
- 2 tsp vegetable oil
- 1 Tbsp rice vinegar
- 1 Tbsp Chinkiang (Chinese black vinegar)
- 1 Tbsp white granulated sugar
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp Sambal (or chili-garlic paste)
- 1 tsp red pepper flakes
- ¼ cup fresh cilantro (roughly chopped)
- 2 Tbsp white sesame seeds (lightly toasted, as garnish)
- Wash the small cucumber and slice them down the middle.
- Cut each halved cucumber into 4 sections, resulting in 8 pieces per cucumber.
- Lightly salt the cucumber sections with some Kosher salt and allow to drain in a bowl.
- When the cucumbers have rested for 30 minutes, drain the excess water and return to a large mixing bowl.
- Finely slice the scallion, and add with the cucumber.
- In a small bowl, whisk together the minced garlic, sesame oil, vegetable oil, rice vinegar, Chinkiang vinegar, white granulated sugar, soy sauce, oyster sauce, Sambal, and dried red pepper flakes.
- Add this prepared sauce mixture to the large mixing bowl with the cucumbers and scallions.
- Add the chopped cilantro, and toss to combine.
- Taste the mixture, and add more soy sauce, sugar, or vinegar to taste.
- Serve the cucumber salad in bowls, and garnish with the toasted sesame seeds.