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Asian Cucumber Salad

  • Total Time1 hour 15 minutes
  • Yield1 12 oz bowl 1x
  • DietVegetarian

An infusion of Chinese Smashed Cucumber Salad (Pāi huángguā 拍黄瓜) and Korean Cucumber Salad (Oi Muchim 오이무침)

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Asian Cucumber Salad in a square bowl on a bamboo cutting board

Ingredients

Scale
  • 1 English Cucumber (thinly sliced (I recommend a mandolin/slicer, but carefully with a knife is fine))
  • 1 1/2 teaspoon kosher salt (FOR THE CUCUMBERS)
  • 2 cloves garlic (grated)
  • 2 Green Onions Chopped (optional)
  • 1 tablespoon rice wine vinegar (AKA rice vinegar)
  • 1 tablespoon soy sauce
  • 1 teaspoon of fish sauce
  • 1 teaspoon cane sugar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon garlic chili sauce
  • 1 Tablespoon chopped fresh cilantro (1-2 sprigs)
  • 1 Tablespoon sesame seeds

Instructions

  1. Slice the cucumbers thinly using a mandolin or sharp knife. Place in a bowl and sprinkle lightly with the kosher salt. Let sit for 10 minutes to draw out excess water.

  2. Meanwhile, make the dressing by whisking together the rice vinegar, soy sauce, fish sauce,cane  sugar, sesame oil, grated garlic, and garlic chili sauce in a small bowl.

  3. Drain and gently squeeze the salted cucumbers to remove the water, then add into the dressing.

  4. Toss cucumbers with the dressing, chopped green onions (if using), cilantro, and sesame seeds.

  5. Serve chilled or at room temperature. This salad gets even better after a little rest in the fridge!

Recipe Video

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Equipment

Notes

Storage Tips

Store leftovers in an airtight container in the fridge for up to 2 days. The flavor intensifies as it sits—but the cucumbers may soften a bit over time (still tasty, though!).

Tips & Variations

  • Make it vegan by using mushroom soy sauce.

  • Don’t love cilantro? Use Thai basil.

  • Want more heat? Add sliced red chili or a little extra garlic chili sauce.

Find it online: https://www.jenn-smith.com/asian-cucumber-salad/