Chinese Cold Cucumber Recipe

Ahh, the cucumber. If you don’t already think it is one of the worlds most versatile fruits, a visit to China will quickly change your mind. From buying a whole chilled cucumber on the streets of Chengdu (and eating it like it’s a candy bar), to stir-frying it with chili, to throwing it in your favorite soup – we love the cucumber.

Its most popular form is as a cold dish, the Chinese version of a salad, and is enjoyed throughout the year. Its name, 凉拌黄瓜 (liángbàn huángguā) says just what it is: Cold Cucumber. Whether paired with flame grilled skewered meat or with your favorite spicy dish, you’ll find this “salad” on menus all over China. This recipe is what you’ll find in Sichuan, straight from our family’s kitchen to yours.

Recipe Notes:

Feel free to get a bit creative once you’ve got the flavors down. Common additions are wood-ear fungus, boiled peanuts, tofu skin, and/or diced red chilis.