Cucumber Garlic Salad Recipe

Smashed cucumber, garlic, vinegar and chilli oil — this cool, crunchy Chinese side dish is the perfect punchy partner for dumplings, noodles and rich mains.

Prep time

15 mins

Cook time

0 mins

Total time

15 mins

Servings

4 servings

Calories

140

Ingredients

• 2 large cucumbers
• 3 garlic cloves, minced
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp chilli oil
• 1 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp salt
• Toasted sesame seeds and coriander, to serve

Instructions

1. Smash each cucumber firmly with a rolling pin until split, then tear into bite-size chunks.
2. Toss with salt and rest for 10 minutes, then drain off the liquid that collects.
3. Whisk the vinegar, soy, chilli oil, sugar and sesame oil into a dressing.
4. Toss the cucumber with the garlic and dressing until well coated.
5. Rest for 5 minutes so the flavours soak in, then scatter with sesame and coriander.
6. Serve cold or at room temperature as a side dish.

Pro tips

• Smashing, not slicing, gives the cucumber craggy edges that catch the dressing.
• Drain after salting or the salad turns watery.
• Make it just before serving for the best crunch.
• Add a pinch of Sichuan pepper for a tingling twist.

Frequently asked questions