This easy cold cucumber salad recipe is spicy & delicious but only requires 4-ingredients and 10 minutes to make. A perfect summer recipe, it's not only super refreshing, you don't have to slave in a hot kitchen to make it!
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Why make this
- Like my mango cucumber salad, this spicy Chinese smashed cucumber salad recipe is a perfect side dish for a summer party. Serve them with lettuce wraps!
- In fact, it tastes even better when eaten the next day as the sauce has really had time to soak into the cucumbers. The texture also improves overnight!
- It only takes 10 minutes to make.
- And, you only need 4 easy-to-get ingredients.
- It's a great low-carb Chinese recipe!
Ingredients
You will only need 4 ingredients for this Chinese cucumber salad recipe. The key ones are:
- Cucumbers: The type of cucumbers you use in this recipe is important. You want thin skin varieties which don't have a ton of seeds so go with Persian cucumbers, Japanese cucumbers or English cucumbers. Other Asian cucumbers tend to have large and tough seeds, so I don't recommend using them here.
- Chinese Chilli Oil: I like to use Lao Gan Ma as it comes with all the crispy goodness of fried peanuts etc but you can also use Lee Kum Kee Chiu Chow Chilli Oil or homemade chili oil. To make it spicier, add chili flakes.
- Chinese Black Vinegar: this isn't as commonplace as rice vinegar so, if you don't have it, you can also use these black vinegar substitutes.
For a full list of ingredients, please scroll down to the recipe card.
Note: any leftover chilli oil can be used for spicy popcorn! In addition, more under-5-ingredients Asian recipes can be found at this link.
Substitutes & Variations
I usually make my cold cucumber salad with just these 4 ingredients but if you want something different, you can:
- add minced raw garlic
- I do not recommend substituting with garlic powder though!
- toss in some marinated jellyfish
- my personal favourite addition, although it can be hard to find (Some Chinese supermarkets sell it ready to eat or in the frozen section.)
- use rice vinegar instead of Chinese black vinegar
- this will give you something more similar to the Din Tai Fung cucumber salad
Step by Step Instructions
- Place the smashed and cut cucumbers into a container with an air-tight lid. Add the light soy sauce, chilli oil and chinkiang vinegar on top. (If using sesame oil, this is the time to add it too.)
2. Close the container tightly- you don't want the dressing flying out when you shake! Next, shake the tupperware vigorously till the ingredients are well-mixed. (It will take a few minutes.)
3. This is what the spicy Chinese cucumber salad will look like when done!
How to serve
This cold dish is best eaten on a day with hot weather, so keep it chilled in the fridge till you want to eat. You can serve it with a variety of foods such as chicken noodle soup, potstickers, teriyaki meatballs etc
How to store
Leftover cucumber salad can be refrigerated in an airtight container for 1-2 days. If the cucumbers look slimy, it's time for them to go into the bin, sadly!
Expert Tips
Expert Tip #1: Some recipes ask you to add a pinch of salt to the cucumbers for 15 minutes (to remove excess liquid). However, the point of this recipe is "quick & easy". Hence, instead of salting, we use the classic Chinese technique of smashed cucumbers ("pai Huang gua" in Chinese) to break down the cucumber cells before roughly chopping them into cubes. This only takes a minute & allows the cucumbers to better absorb the sauce. I recommend using a rolling pin or flat side of your knife and not a meat mallet to smash the cucumbers to avoid cross contamination. You can smash then cut the cucumbers into neat cubes, as shown in my photo OR just roughly chop to save time.
Expert Tip #2: If using homemade chilli oil, add some peanuts or sesame seeds so that this flavorful salad will have more crunch. (Lao Gan Ma chilli oil already comes with peanuts inside.)
Expert Tip #3: You can make a big batch of the spicy Chinese salad dressing in advance. It will last for 3-4 days in an airtight container in the fridge. (However, if using cut garlic, be sure not to infuse them in oil for too long as there is a risk of botulism.)
Recipe FAQs
If stored correctly, uncut cucumbers will be good for 1-2 weeks.
Wrinkled skin or softness is never a good sign- don't use those in your spicy cucumber salad. A cucumber's skin should be nice and smooth. If you see mold- toss at once!
Cucumbers are full of fibre but this recipe uses Lao Gan Ma chilli oil. Shop bought chillies contain preservatives, and can't be considered as healthy food. Using a homemade chilli oil would make this spicy cold cucumber salad much healthier.
Other Asian summer recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you REALLY like it, please leave a comment. Thank you!
Cold cucumber salad recipe
Equipment
- Tuppleware container with airtight lock
- Knife and cutting board
Ingredients
- 2 cucumbers Smacked then cut into approximately ½ inch (1cm) cubes Choose cucumbers with small seeds such as Persian cucumbers or Japanese cucumbers.
- 3 Tablespoons Lao Gan Ma chilli oil You can use more chilli oil if you like. Try to scoop up some of the peanuts etc too so that the salad will have contrasting textures. Substitute: Lee Kum Kee chilli oil or homemade
- 1 Tablespoon light soy sauce Different soy sauce brands have different salt levels, so taste your dressing first. If it's not salty enough, add a pinch of salt.
- 1 Tablespoon ChinKiang vinegar Also known as Zhejiang vinegar. Substitute: balsamic vinegar (but only if you really can't get the black Chinese vinegar.)
- Drizzle sesame oil optional
- Pinch white granulated sugar optional (I find the salad tasty without the sugar but those with sweeter teeth may appreciate it)
- sesame oil, lightly toasted sesame seeds or spring onions optional garnishes
Instructions
- Smack and cut the cucumbers into small cubes. Place in a tuppleware container with an airtight lock.
- Pour the chilli oil, soy sauce and vinegar pour over the cucumbers. Taste to see if a pinch of salt is needed. If using sugar, now is the time to add.
- Close the container tightly then shake well. Ideally, leave in the fridge for at least 20-minutes so that the cucumbers can absorb the sauce and they're nice and cool. If you don't have the time, you can eat them straightaway as well.
- Drizzle with sesame oil and garnish with coriander etc (if using) just before serving so that the aroma of the oil will be stronger.
Notes
- Do not substitute with dark soy sauce, sweet soy sauce or thick soy sauce- they are not the same thing!
- Garlicky cucumber salad: If you like garlic, you can add minced garlic. However, be sure not to keep the cucumber salad in the fridge for for too long as there is a risk of botulism when infusing garlic in oil
- Spicy jellyfish cucumber salad: you can mix this recipe with marinated jellyfish which are sold ready-to-eat (or sometimes sold frozen) at many Chinese supermarkets.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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Julie says
Perfect side to any dish! Once made how long does it keep in the fridge?
Zen says
Glad you enjoyed it Julie! Cut cucumbers are supposed to be able to last in the fridge for up to 5 days but I prefer to be on the safe side and use up the salad within 3 days 🙂
Dorene chew says
Love your cold cucumber salad recipe and it’s variations. Great for our hot weather
Ezra says
Love how easy this is made it and it was delish!
Zen says
Glad you enjoyed it Ezra! We've been having it for the last few weeks as it's been so hot!