Chinese Cold Cucumber Salad

This refreshing salad is a perfect appetizer or accompaniment to any Chinese meal! It’s simple yet flavorful with a sharp bite from the garlic, spicy kick from the chili flakes. The combination of Chinese black vinegar and rice vinegar brings out the natural sweetness of the cucumber, pairing perfectly with the hint of salty and umami flavor of soy sauce.

Chinese Cold Cucumber Salad
Prep Time: 10 mins
Yield: 4 servings

Ingredients

• 1 large English cucumber
• 3 cloves garlic, crushed and minced
• 2 tbsp Chinese black vinegar
• 2 tbsp rice vinegar
• 1 tbsp tamari/soy sauce
• ½ tsp kosher salt
• ½ tsp chili flakes
• 1 tsp toasted sesame oil or chili oil
  
  

Directions

1. With the back of a knife, use the heel of your hand to smash the cucumber—this allows for more flavor to be absorbed later. Slice the cucumber into two-inch long quartered segments.
2. Add garlic, vinegar, tamari/soy sauce, salt, and chili flakes and toss until well combined, adjusting flavors to taste if needed. Drizzle with chili or sesame oil and serve as a side dish. You can also refrigerate for 15-30 minutes to allow for more flavors to be absorbed.

Per serving: 30 calories: 4 g carbs; 1.3 g fat; 1.1 g protein