A refreshing, crunchy cucumber salad with a savoury, tangy dressing made with soy sauce, seasoned rice vinegar, garlic and fresh chilli. Smashing the cucumber helps it absorb all the delicious flavours.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15–20 minutes
Serves: 2–4
Cuisine: Chinese
Course: Side Dish
Tags: Cucumber Recipes · Quick & Easy · No-Cook
Ingredients
- 1 large cucumber
- 1 tsp salt
- 1 tsp sugar
- 3 tbsp seasoned rice vinegar
- 1 tbsp soy sauce
- 2 cloves garlic, finely chopped
- ½ fresh red chilli, deseeded and finely chopped (optional)
- 5 sprigs coriander, finely chopped
- 1 tbsp roasted white sesame seeds
Method
1. Smash the cucumber
Place the cucumber on a chopping board and smash it with the side of a cleaver or a rolling pin. Roughly chop the cucumber into bite-sized cubes. Smashing the cucumber helps the dressing seep into the cucumber, giving it more flavour.
2. Draw out the excess water
Place the chopped cucumber in a sieve over a bowl. Sprinkle with salt and leave for 15–20 minutes. This helps draw excess water from the cucumber, keeping it crunchy.
3. Prepare the aromatics
While the cucumber is resting, finely chop the garlic, coriander and fresh red chilli, if using.
4. Mix the salad
Transfer the drained cucumber to a bowl. Add the soy sauce, seasoned rice vinegar, garlic, coriander, sugar and chilli. Mix well until the cucumber is evenly coated.
5. Serve
Sprinkle with roasted white sesame seeds and serve immediately, or chill in the fridge until ready to serve.
Notes
- For extra crunch: Don't skip the salting step. It removes excess moisture and helps keep the cucumber crisp.
- Adjust the heat: Leave the chilli out for a milder salad, or add more for extra heat.
- Make ahead: The salad can be prepared in advance and kept chilled until serving.
- Best served cold: Chill for 15–30 minutes before serving if you prefer a more refreshing salad.
