Every summer, my friend Mei hosts the most memorable backyard dinners. Simple, comfortable evenings filled with laughter, light music, and delicious food. No matter what else she serves, her chopped cucumber salad always steals the show. She once told me, “On hot days, this salad is a must!” Its crisp cucumber pieces, garlicky punch, and tangy vinegar are like a refreshing hug for your palate. After becoming a guest at her table, I couldn’t wait to recreate it for my own family, tweaking it with ginger or a drizzle of chili oil to suit our taste. It’s become one of our staple summer dishes. An easy, no-cook side that cools both temperature and tempers. Every time my kids reach into the bowl first, I smile, reminded of how nourishing food can bring joy and closeness on long, sunny days.
Refreshing Chinese Garlic Cucumber Salad with Optional Chili Oil — Easy Summer Side Dish
Ingredients
Equipment
Method
- Wash and pat dry the cucumbers. Cut into bite-sized chunks or smash slightly with the side of a knife.
- In a bowl, mix soy sauce, rice vinegar, garlic, sesame oil, sugar, salt, and optional chili oil.
- Add cucumbers and toss well.
- Let chill for 10 minutes before serving if desired.
Notes
Storage: Best eaten fresh, but can be stored for up to 1 day in the fridge. Diet Swaps:
- Gluten-Free (if using GF soy sauce)
