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Summer's delight- Chinese cucumber salad


ASIAN CUCUMBER SALAD is truly summer’s delight. SO So so simple, and so tasty! 
5 from 4 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 58kcal
Author: SHU-CHUN


  • Cucumbers 250g Note1
  • Garlic 2 cloves approx. 12g
  • Black Vinegar 1 Tbsp 15ml
  • Chili Oil 1 Tbsp 15ml
  • Maple Syrup 1/2 Tsp Note2 (2.5ml)
  • Light Soy Sauce 1 Tbsp 15ml
  • Sesame Oil 1 Tsp 5ml
  • Salt 1/2Tsp


  • Cucumbers are washed and dry, then slice cucumbers on a sharp diagonal into bite-sized pieces. 
  • Add 1/2 tsp salt onto the cucumbers, then set aside for 20-30 minutes.
  • The cucumbers should have released some water, which will gather at the bottom of the bowl. Pour out that water.
  • Add freshly crushed garlic
  • Then add the rest of the ingredients: chili oil, light soy sauce, toasted sesame oil, black vinegar, maple syrup, and red chilis(This is optional if you like mild).
  • Toss all ingredients together and adjust flavors as necessary.



Note1: for this salad, we prefer baby cucumbers (standard cucumbers or Lebanese cucumbers in Australia).)as the texture is crunchier and the seeds in the center part are smaller.
Note2: You can use Organic sugar, I found Maple syrup gives it more flavor.


Serving: 4serving | Calories: 58kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 567mg | Fiber: 1g | Sugar: 2g