When I lived in Nanjing nearly 10 years ago, I was introduced to a delicious garlicky cucumber dish known as 涼拌黃瓜 (liang ban hua gua). It was a very simple dish, merely cucumbers tossed with a marinade of garlic, vinegar, soy sauce, and salt. What surprised me was how addictive such a simple dish could be. I loved those cucumber chunks in all of their garlicky splendor.
In China, this dish is often prepared with chunks of cucumber that are smashed with a meat cleaver. I decided to slice the cucumbers instead because I like eating them as delicate slivers. Many recipes I’ve seen also use Chinkiang (or Zhenjiang, 鎮江) vinegar, which you can find in Chinese supermarkets. I used rice vinegar here instead because it is much easier to source. The standard rice vinegar you find at supermarkets won’t have the same malty notes as Chinkiang vinegar, but it still works well in this recipe.
In terms of the variety of cucumber, I used Persian cucumbers because they’re thin-skinned, and they don’t have tough seeds like conventional cucumbers. English cucumbers are great substitutes if Persian cucumbers are difficult to find. Because English cucumbers are longer and thicker than Persian cucumbers, you’ll probably need only one of them.
Served this cucumber salad with my coconut rice, egg fried rice, or teriyaki noodle stir fry!
Garlicky and Spicy Cucumber Salad
Ingredients
- 1/2 tablespoon minced garlic, about 2 large cloves
- 1/2 teaspoon sea salt
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 1/2 teaspoons sugar
- 1/2 to 1 teaspoon red pepper flakes
- 4 to 5 Persian cucumbers, about 11 to 12 ounces*
Instructions
- In a small bowl, stir the garlic, sea salt, rice vinegar, soy sauce, sugar, and red pepper flakes. Adjust the amount of red pepper flakes to taste. I used 1 teaspoon of it. Let the marinade sit for 10 minutes.
- Trim the edges off the cucumber. Slice the cucumbers in half and slice the cucumber halves into thin slices. Transfer the cucumber slices to a bowl. Drizzle the garlic marinade over the cucumber and toss everything together.
- Serve the cucumbers immediately, or you can prep the cucumber salad a few hours ahead. I don’t like preparing it overnight because the cucumbers won’t look as fresh.
Notes
- *You can also use English or Japanese cucumbers for this.
Alessandra says
That’s one of my best memories of China… I’ve spent 1 month in Nanjing a couple of years ago and I loved this city!
I truly miss all the spicy soups, the jian bing, the buns, the colours and the smells of this beautiful beautiful city ????
Lisa Lin says
Thanks, Alessandra! I need to go back to visit soon.
Bridget says
Made this, ate this, loved this. Thank you for recipe.
Lisa Lin says
Thanks, Bridget!
Zippy says
This is my favorite summer recipe! It takes 5 minutes to make and is so delicious. I usually end up eating this whole serving by myself! ????
Lisa Lin says
Zippy, thank you so much for trying the recipe! I’m so glad you enjoyed this!!
kay says
I discovered your site by searching for “cooking instructions for jasmine rice” and i totally love your method. I also want to try some of your recipes, esp. fried rice and the garlicky cucumbers. Thanks for all!
Lisa Lin says
Hi Kay! Thank you so much for trying out the recipe!
Dyanne says
Absolutely delicious! I will make this over and over again now that i have found it.
Lisa Lin says
Dyanne, thank you so much for trying this!
Lakeisha says
How long could a batch of this last in the fridge? If I were to make a big batch 🙂
Lisa Lin says
Hi, Lakeisha! I’m so sorry that I just saw your comment! I think the cucumber will go a little soggy if you leave it in the fridge for too long, so I’d try to eat it within 2 or 3 days.
Rita says
I loved this recipe, my daughter made it for a family get together! I got the recipe from her and I will use it often! Thank you!
Lisa Lin says
Thanks, Rita!
Carlos Camp says
Good Plate To make it Fames