Go Back Email Link
+ servings

Chinese Cucumber Salad

Refreshingly delightful cucumber salad packed with Umami.
Prep Time 1 hr 10 mins
Course Appetizer, Salads
Cuisine Asian, Chinese
Servings 2


  • 400 g Japanese cucumbers
  • 1 teaspoon Sea salt

For the dressing

  • 1.5 tablespoon rice vinegar
  • 3 teaspoon light soy sauce
  • 2 teaspoon sesame oil
  • 2 teaspoon Palm sugar Or use any dark brown sugar
  • 4 cloves garlic grated
  • 1 teaspoon Toasted white sesame seeds

To serve

  • 3 tablespoon finely chopped coriander leaves
  • 1 teaspoon toasted white sesame seeds
  • 2 teaspoon Chili oil


Prep the cucumbers

  • Wash and pat dry the cucumbers.
  • Core them using a vegetable corer and scoop out all the seeds.
  • Now, slit them vertically into halves. Place the flat side of a cleaver on the cucumber halves and smash them.
  • Cut them into thick diagonals using a knife.


  • Place all the smashed cucumbers in a bowl and add some salt.
  • Toss well and transfer to a colander.
  • Keep the colander over a bowl and let it rest for 1 hour.
  • This will draw out all the water from the cucumbers.
  • After an hour, discard the water collected.
  • Refrigerate the cukes during this salting process
  • Wash the cucumbers under running water. This will wash away all the excess salt.


  • Place the vinegar, sesame oil, soy sauce, sugar, salt, and garlic in a bowl.
  • Whisk well.
  • Add 1 teaspoon toasted white sesame seeds to this and mix well.

Putting the salad together

  • Place the cucumbers in a wide bowl.
  • Pour the dressing over it.
  • Add finely chopped cilantro and remaining toasted sesame seeds.
  • Drizzle the chili oil and combine gently.
  • Serve immediately.
Keyword asian cucumber salad, chinese cucumber salad, smashed cucumber salad
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
Pin This RecipePin this recipe and save for later