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Kalyn's Kitchen

Chinese Cucumber Salad

Chinese Cucumber Salad is an unusual and delicious salad to make with garden cucumbers, and with approved sweetener this tasty salad is vegan, low-carb, Keto, gluten-free (with gluten-free soy sauce), and low-glycemic. Use Cucumber Recipes to find more recipes like this one.

Click here to PIN Chinese Cucumber Salad!

Chinese Cucumber Salad found on KalynsKitchen.com

I love salads like this Chinese Cucumber Salad so much that when I run across people who are indifferent to cucumbers, I always wonder if they’ve ever had fresh-from-the-garden cukes, which I think are one of the most delicious things about summer.  When garden cucumbers first start to appear, I just wash them, slice in half, and eat with a little salt.

Later in the summer when they start to be abundant I might make something like this Chinese Cucumber Salad that uses a lot of cucumbers. The recipe came from a cookbook I’ve for years, called Too Many Tomatoes, Squash, Beans, and Other Good Things.  It’s a book with some unusual and interesting ideas for using up garden veggies, and this cucumber salad was definitely a winner.

When I first made this in August 2006, I didn’t use the black sesame seeds, but when I updated the photos I couldn’t resist sprinkling some on for a little more dressed-up salad. I also added a tiny bit of Sriracha for a slightly spicier salad. If you don’t have those ingredients, no worries; the salad will still be delicious without them.

Chinese Cucumber Salad found on KalynsKitchen.com

Peel the cucumbers, or if you have fresh garden cucumbers, leave on some of the peel. Cut cucumber in half and scrape out the seeds. Then cut the cucumbers into slices. Soak the cucumbers in salted ice water for 30 minutes.  (Probably optional, but this makes them really crisp.) While the cucumbers soak, mix together red wine vinegar, soy sauce, sweetener of your choice, sesame oil, salt, and Sriracha (or other hot sauce) to make the dressing.>/p>
Chinese Cucumber Salad found on KalynsKitchen.com

After 30 minutes drain the cucumbers well. Put the drained cucumbers into a plastic container with a snap tight lid, pour dressing over, and marinate 30 minutes in the dressing, turning the container over a few times while it’s in the fridge. Then drain the marinated cucumbers, saving a few tablespoons of the dressing. Serve salad with the reserved dressing drizzled over and sprinkle with sesame seeds if desired.

Chinese Cucumber Salad found on KalynsKitchen.com

Make it a Low-Carb Meal:

For a low-carb meal, this would go well with Forbidden City Chicken or Grilled Chicken Sanpete Kabobs.

More Cucumber Salads to Try:

Cucumber and Radish Salad with Feta, Vinegar, and Buttermilk Dressing from Kalyn’s Kitchen
Estonian Cucumber Salad from Nami Nami
Wake Up Your Mouth Thai Cucumber Salad from Kalyn’s Kitchen

Chinese Cucumber Salad

Chinese Cucumber Salad is a delicious salad to make with garden cucumbers.



  • 4 medium sized cucumbers
  • 2 T sea salt (for soaking water)
  • black sesame seeds for garnishing salad (optional but fun)

Dressing Ingredients:

  • 4 T red wine vinegar
  • 4 T soy sauce (I used low-sodium); (use gluten-free soy sauce like Tamari if needed.)
  • 3 T sweetener of your choice
  • 4 tsp. sesame oil
  • 1-2 tsp. Sriracha Sauce (or other hot sauce of your choice)
  • (original recipe had salt in the dressing, but I left it out this time)


  1. Peel cucumbers, leaving some of the peel on in stripes if they are fresh garden cucumbers.
  2. Cut each cucumber in half lengthwise, then use a spoon to scrape out the seeds.
  3. Cut cucumbers in 1/4 – 1/2 inch thick slices.
  4. Soak 30 minutes in salted ice water. (I used 2 T sea salt in the water.)
  5. While the cucumbers are soaking in the ice water, mix the red wine vinegar, soy sauce, sweetener of your choice, sesame oil,  and Sriracha Sauce or other hot sauce to make the dressing.
  6.  After 30 minutes, drain the cucumbers well, put them in a plastic container with a tight-fitting lid, and pour dressing over cucumbers.
  7. Let marinate 30 minutes in the fridge, turning the container over a few times.
  8. After 30 minutes more, drain the cucumbers, reserving a few tablespoons of the dressing.
  9. Put cucumbers on serving dish, drizzle over the reserved dressing, and sprinkle with black sesame seeds if desired.
  10.  This will keep one day in the fridge, but it’s much better freshly made.
All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you use Stevia in the Raw Granulated or an approved sweetener, this Chinese Cucumber Salad would be approved for all phases of the South Beach Diet, and any low-carb eating plan.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image of Chinese Cucumber Salad

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    25 Comments on “Chinese Cucumber Salad”

  1. Alanna, my favorite cucumber variety is Sweet Slice. I think if you look for cucumbers that say "burpless" they will have thinner skins. I agree, hate the tough skins. Hope you enjoy the salad!

  2. Hi Kalyn,

    Garden question here, do/did you raise a particular kind of cucumber that has tender skins? The skins here are tough-tough-tough, I rarely want to leave even a thin stripe.

    PS Your salad is in the fridge! Thanks for all the ideas on Pinterest last night!

  3. Natalie, thanks so much for the nice feedback. Very glad you enjoyed the salad.

  4. Hi Kalyn, You have such a great website! Such a wonderful resource for finding creative south beach recipes. I made this salad yesterday, gobbled it up and made it again today. So delicious even without soaking and draining the cucumbers (I'm very impatient). I loved it. Thank you for the recipe!

  5. I ate a whole cucumber the other day without anything and it was so good. This cucumber salad sounds really good – love the spiciness and the trick of soaking the cucumbers in cold water to make them crispier. I just made some cucumber pickles the other day as I had tons of cucumbers I needed to use up.