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Chinese Cucumber Salad

Garlic and spice lovers rejoice! This Chinese cucumber salad packs so much flavor it will have you second guessing how you ever ate cucumbers in any other way!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: Chinese
Keyword: asian, cucumber, delicious, easy, easy side dishes, keto recipes, low carb, low carb recipe, salad, summer, vegetable
Servings: 4 people
Calories: 177kcal


  • 2 english cucumbers cut into cubes
  • 3 large garlic cloves minced
  • 1/4 tsp cayenne pepper
  • 4 tbsp sesame oil
  • 1/2 tsp cumin
  • 1 bay leaf
  • 1 cinnamon bark
  • 1 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1 tsp sugar
  • 1/3 tsp salt
  • 1 tbsp fresh grated ginger
  • 1 leek chopped finely
  • 1/2 tsp coriander
  • 1 tsp Sichuan peppercorn


  • In a large bowl, combine cucumber, salt, sugar, cayenne pepper, garlic, soy sauce and vinegar. Mix well.
  • In a frying pan, combine oil, leeks, and remaining ingredients. Turn stove on low temperature and mix ingredients. Cook for 10 minutes for all ingredients to combine. 
  • Immediately after, pass this mixture through a sieve and combine the oil with the cucumber mixture. Serve it right away.


For more heat, add more cayenne pepper. 
For a more traditional recipe, use 1 medium fresh hot chili thinly sliced and 2 small dried red chillies instead of the cayenne pepper. Fry these with the oil.
Use Chinese leek if available instead of American leek. 
Sichuan Peppercorn can be found in specialty stores like World Market and unlike black peppercorn is not hot.


Calories: 177kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 454mg | Potassium: 279mg | Fiber: 2g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg