“This recipe is from a local Chinese restaurant.”

Ingredients Nutrition


  1. Cut the cucumbers into quarters lengthwise. Slice out the seedy portion, then cut each quarter in half again. cut the halves into smaller pieces about 1 1/2 inches long.
  2. Crush the cucumber slices by pounding them once or twice with a kitchen mallet, blunt edge of a cleaver or a rolling pin.
  3. In a large bowl, toss the cucumbers with salt and let sit for 20 minutes, allowing the salt to draw out the extra moisture.
  4. In a small skillet, heat the peanut oil on medium-low heat. Add the garlic and gently cook until fragrant (30-40 seconds). Do not let the garlic burn. Remove from heat and transfer to a small bowl. Add the cider vinegar, soy sauce, sesame oil, sugar and crushed pepper and combine thoroughly.
  5. Drain the cucumbers and get rid of any remaining excess moisture by squeezing the cucumbers with your hands.
  6. Toss with the cider vinegar mixture and serve at room temperature or chill until ready to serve. This salad will keep for up to 3 days in the refrigerator.

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