Cucumber 凉拌黄瓜 Recipe

Prepare cucumbers

Wash the cucumbers. If using English/seedless cucumbers, leave skin on for texture; otherwise peel if waxed. Trim the ends. Smash each cucumber with the side of a chef's knife or a rolling pin until it cracks and splits open (this creates irregular pieces that absorb dressing better). Cut each smashed cucumber into 2–3 inch (5–7 cm) chunks and then roughly chop into bite-sized pieces. Place in a colander and sprinkle 1/2 teaspoon salt over them; let drain for 10 minutes to remove excess water, then gently squeeze out remaining liquid and transfer to a mixing bowl.

Prepare aromatics

Peel and finely mince the garlic cloves (or grate with a microplane). Thinly slice the scallion on a bias, separating white and green parts if desired. Roughly chop the cilantro leaves if using.

Toast sesame seeds (if not pre-toasted)

In a small dry skillet over medium heat, toast the sesame seeds, stirring frequently, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool.

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, chili oil, remaining 1/2 tsp salt (adjust depending on saltiness of soy), and black pepper until sugar dissolves. Taste and adjust: add a little more rice vinegar for brightness, more sugar for sweetness, or more chili oil for heat.

If you prefer a slightly pickled cucumber, combine 2 tbsp water with 1 tsp rice vinegar and stir. Toss the drained cucumber pieces with this mixture and let sit 3–5 minutes before adding dressing. This is optional but gives extra tang and helps keep cucumbers crisp.

Pour the dressing over the drained cucumber pieces. Add the minced garlic, scallion whites (reserve some green slices for garnish), and chopped cilantro (if using). Toss thoroughly so cucumbers are evenly coated. Taste and adjust seasoning with extra salt, soy, or vinegar as needed.

Transfer to a serving bowl. Sprinkle toasted sesame seeds and scallion greens on top. Let sit 5–10 minutes to let flavors meld (or refrigerate 15–30 minutes for chill). Serve cold or at room temperature as a side dish.