Chilled Cucumber Strips with Savory Sauce
A refreshing cold appetizer featuring crisp cucumber strips dressed in a tangy, garlicky sauce. Perfect for hot summer days or as a light start to any meal.
Story
This classic northern Chinese dish transforms simple cucumbers into something truly special. The key is letting the strips sit with salt first—it draws out excess water so the cucumbers stay snappy rather than soggy.
Ingredients
English cucumber
2 large
Coarse salt
1 tablespoon
Light soy sauce
2 tablespoons
Chinkiang vinegar
1 tablespoon
Toasted sesame oil
1 teaspoon
Garlic cloves, minced
2
Chili oil
1 teaspoon (optional)
Sesame seeds, toasted
for garnish
Instructions
1
Prep the cucumbers
Wash the cucumbers well and trim off both ends. Cut each cucumber crosswise into sections about 2 inches long, then slice each section into 4 long strips of equal thickness.
2
Draw out moisture
Place all cucumber strips in a bowl and sprinkle with the coarse salt. Toss gently to coat evenly. Let them sit for about 10 minutes—you'll see liquid pooling at the bottom. This step ensures crispy, not soggy, cucumbers.
3
Make the dressing
While the cucumbers rest, combine soy sauce, vinegar, sesame oil, minced garlic, and chili oil (if using) in a small bowl. Stir until well mixed.
4
Assemble and serve
Drain any liquid from the cucumbers, then pour the dressing over them. Toss everything together until the strips are evenly coated. Sprinkle with toasted sesame seeds and serve immediately, or chill for 15 minutes for more flavor development.
