🥒 Chinese Cucumber Salad (Liangban Huanggua)

A refreshing, crunchy, and flavour-packed salad that comes together in minutes! This classic Chinese side dish was a childhood staple for many, and it remains one of the most deliciously simple recipes today. The longer it sits in the dressing, the better the flavour develops — so don’t skip the marinating time! 🤭✨

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🥒 Ingredients

• 2 large or 3 medium cucumbers

• 1–2 tsp sea salt (for drawing out moisture)

• 1.5 tbsp black vinegar (Chinkiang vinegar recommended)

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 2 tsp sugar or sweetener of choice

• 2 cloves garlic, minced

• Chili oil, to taste (plus extra for garnish)

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🥢 Instructions

1. Prepare the cucumbers

• Wash the cucumbers thoroughly and slice off both ends.

• Place a large knife flat on top of the cucumber and gently smash it to crack it open lengthwise.

• Cut the smashed cucumber into rough bite-sized chunks.

2. Salt to remove excess moisture

• Transfer the cucumber pieces to a bowl.

• Sprinkle with 1–2 teaspoons of sea salt and toss well.

• Let sit for 5–10 minutes to draw out water, which keeps the salad extra crunchy.

3. Rinse and drain

• Rinse the cucumbers briefly under running water to remove excess salt.

• Drain well and pat dry if necessary. Taste one piece to ensure it’s not overly salty.

4. Make the dressing

• In a separate bowl, whisk together:

  • black vinegar

  • soy sauce

  • sesame oil

  • sugar

  • minced garlic

  • chili oil

• Stir until the sugar dissolves.

5. Toss and serve

• Add the cucumbers to the dressing and mix until fully coated.

• Serve immediately for a crisp, fresh flavor or refrigerate for 30 minutes to 1 hour for a deeper, more intense taste.

• Transfer to a serving plate and finish with a drizzle of chili oil on top.

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✨ Enjoy!

This salad is perfect as a refreshing appetizer, a side dish to noodles or rice bowls, or a snack on hot days. Simple, crunchy, spicy, and absolutely addictive.