Description
Cool, crisp, and spicy — this Chinese Cucumber Salad delivers a refreshing bite with bold flavor from garlic, vinegar, chili oil, and toasted sesame. A perfect vegan side, meal prep hero, or potluck crowd-pleaser.
Ingredients
2 large Persian cucumbers
1 tbsp rice vinegar
1½ tsp chili crisp or chili oil
1½ tsp toasted sesame oil
1 tsp soy sauce (or tamari)
1–2 cloves garlic, minced
1 tsp sugar or maple syrup
Sesame seeds (optional)
Instructions
1. Slice cucumbers on a bias or lightly smash for extra flavor absorption.
2. Sprinkle cucumbers with salt and rest in a colander for 10 minutes. Pat dry.
3. In a bowl, whisk garlic, rice vinegar, soy sauce, sugar/maple syrup, chili oil, and sesame oil.
4. Add cucumbers and toss well.
5. Optional: Marinate in fridge for 30 minutes.
6. Sprinkle with sesame seeds to serve.
Notes
For gluten-free, use tamari instead of soy sauce.
Marinate up to 1 hour for deeper flavor.
Add edamame, baked tofu, or roasted peanuts for protein and crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2g
- Sodium: 340mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: chinese cucumber salad, spicy cucumber salad, vegan salad, chili oil, easy side dish