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Chinese Cucumber Salad   涼拌小黃瓜

In Chinese food culture, there is always an array of small appetizer dishes that go with a meal. One of the most popular is the Chinese Cucumber Salad. This salad is crunchy, spicy and packed with the aroma of garlic and sesame oil. It is a perfect companion that can be paired with any main course or enjoyed alone. This recipe is simple and versatile. You can adjust any of the ingredients based on your personal taste.

- Yu Tsai

by Yu Tsai
Prep time  15 Min
Cooks in  0 Min
Difficulty  Easy

photo by Yu Tsai

    • 4 to 5 Persian cucumbers
    • 4 cloves garlic minced or diced
    • 2 tablespoons Marukan or sushi vinegar
    • 1 1/2 tablespoons Mirin sweet cooking seasoning
    • 1/4 teaspoon lemon juice
    • 1/2 teaspoon granulated sugar
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon sesame oil
    • 3 freshly diced red chilies or chilly oil to taste


  1. In a small bowl, mix Marukan, Mirin, garlic, lemon juice, sugar, sea salt, sesame oil and chilies all together. Let the marinade sit aside while prepping the cucumbers.
  2. Rinse, dry and cut the cucumbers into halves lengthwise and then cut them into small pieces. About 1 1/2 to 2 inches (50mm) long. Pat dry.
  3. Combine cucumbers and marinade together. Toss evenly.
  4. Drain out any excess marinade, then ready to serve.

Note: Chinese Cucumber Salad can be served immediately or can be kept in the refrigerator to deepen the flavor. However, it is best to serve within a few hours to preserve its freshness and the crunch of the cucumbers.

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