Cold Dish Recipe
Cold Cucumber Salad
Cold cucumber salad is a simple Chinese cold dish built around smashed cucumber, vinegar, garlic, soy sauce, sesame oil, and optional chile oil.
Why this dish works
The dish teaches why cold dishes matter. They provide crunch, sourness, freshness, and contrast before or alongside richer hot dishes.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 2–4 |
| Time | 15 minutes |
| Core technique | Smashing and cold dressing |
| Heat level | Mild to medium |
| Best with | Spicy, braised, or fried dishes |
Ingredients
- 2 large cucumbers or 4 small Persian cucumbers
- 1 garlic clove, grated
- 1 tablespoon black vinegar or rice vinegar
- 1 tablespoon light soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon sugar, optional
- Chile oil to taste
- Salt
- Optional: cilantro, sesame seeds
Method
- Smash cucumbers lightly with the side of a knife or rolling pin.
- Cut into bite-size pieces and salt lightly for 5 minutes.
- Drain excess liquid.
- Mix garlic, vinegar, soy sauce or tamari, sesame oil, sugar, and chile oil.
- Toss cucumbers with dressing.
- Garnish with cilantro or sesame seeds if desired.
- Serve cold.
Variations and substitutions
- Use no soy sauce for a lighter salt-and-vinegar version.
- Add crushed peanuts if allergies are not an issue.
- Add Sichuan peppercorn oil for a ma-la version.
- Use black vinegar for depth or rice vinegar for brightness.