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, gluten-free (with gluten-free soy sauce), and South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.
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.
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>
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.
More Cucumber Salads You Might Like:
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)
- 4 T red wine vinegar
- 4 T soy sauce (I used low-sodium); (use gluten-free soy sauce like Tamari if needed.)
- 3 T sugar, Stevia in the Raw Granulated, or Splenda (use Stevia or Splenda for South Beach Diet)
- 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)
- Peel cucumbers, leaving some of the peel on in stripes if they are fresh garden cucumbers.
- Cut each cucumber in half lengthwise, then use a spoon to scrape out the seeds.
- Cut cucumbers in 1/4 – 1/2 inch thick slices.
- Soak 30 minutes in salted ice water. (I used 2 T sea salt in the water.)
- While the cucumbers are soaking in the ice water, mix the red wine vinegar, soy sauce, sweetener of your choice, sesame oil, and Sriracha or other hot sauce to make the dressing.
- After 30 minutes, drain the cucumbers well, put them in a plastic container with a tight-fitting lid, and pour dressing over cucumbers.
- Let marinate 30 minutes in the fridge, turning the container over a few times.
- After 30 minutes more, drain the cucumbers, reserving a few tablespoons of the dressing.
- Put cucumbers on serving dish, drizzle over the reserved dressing, and sprinkle with black sesame seeds if desired.
- This will keep one day in the fridge, but it’s much better freshly made.
This recipe adapted from Too Many Tomatoes, Squash, Beans, and Other Good Things.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.
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.