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Chinese Cucumber Salad, thewoksoflife.com
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4.8 from 5 votes

Chinese Cucumber Salad

This Chinese Cucumber Salad is simple and refreshing, with a mild garlic flavor balanced with the perfect amount of salt and rice vinegar. The secret is making a mild garlic oil in addition to a little bit of raw garlic!
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Appetizer
Cuisine: Chinese
Keyword: cucumber salad
Servings: 6
Calories: 86kcal
Author: Kaitlin


  • 6 cloves garlic (minced very finely, almost like a paste)
  • 3 tablespoons oil
  • 2 English cucumbers (or 6-8 Persian cucumbers; if you can't find seedless cucumbers like these, just de-seed regular cucumbers)
  • 2 teaspoons salt or salt to taste
  • 1 teaspoon sugar
  • 1/8 teaspoon MSG (optional)
  • 1/4 teaspoon sesame oil
  • 1 tablespoon rice vinegar


  • First prepare the garlic. When you’ve minced all of the garlic, set aside the equivalent of 1 clove.
  • Mix the oil and the rest of the garlic together, and set over medium-heat in a saucepan. Cook lightly for 2-3 minutes. Some foam will appear as the water in the garlic escapes. Do not let the garlic brown! This process takes about 2 minutes. Remove from the heat and let cool.
  • Chop the cucumbers into quarters lengthwise and then into ½-inch chunks. Transfer to a bowl. Add the garlic oil, salt, sugar, pinch of MSG if using, sesame oil, and rice vinegar. Finally, add the reserved minced raw garlic. Stir thoroughly to coat everything.
  • For the best results, let sit for at least 20 minutes in the refrigerator to let the flavors meld.


Calories: 86kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 778mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg