Chinese Cucumber Salad

This salad is obligatory for me whenever I cook Chinese food. Salty, spicy, garlicky, and umami taste combined with fresh cucumber is just pure enjoyment. I tried this salad (which by the way has the longest name for a salad: Liang ban hua gua) on my first day visiting China, and I had it almost every day on that trip. I remember sitting in this Crayfish restaurant, eating spicy and sticky dishes with my hands and a bib. In between the shellfish and noodles, we would eat the cucumber and I remember how it these breaks of freshness made the experience go from great to freaking fantastic! Of course, I had to experiment with is myself as soon as I got home.

It is so simple to make, and it really adds some texture and freshness to a heavier meal. Normally, a cold salad would not be a thing I would introduce on Chinese night, but I promise you this will make the experience so much better. Originally, the cucumbers are smashed a bit with a meat cleaver, yet I prefer to keep the crunch. It goes amazing with stir fry, noodles, and seafood.

TIP: Makes a great appetizer as well. Serve it on the side of fried spring rolls and you are ready to impress!

Chinese Cucumber Salad Recipe

Total time 10 minutes, Serves 4

Ingredients Preparation
1 large cucumber or 4 small

1 garlic clove

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon chili flakes

  1. Cut the cucumber in half and slice into pieces.
  2. Mix all the other ingredients and toss onto the cucumber.
  3. Serve immediately to avoid soft cucumbers.

 

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