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Chinese Cucumber Rose Salad

Chinese Cucumber Rose Salad

5 from 1 vote
A light, refreshing, and crisp cucumber rose salad with a simple sweet & tangy dressing and a generous drizzle of homemade chili oil &sesame seeds. This one is inspired by my love for Chinese cucumber salads, that are perfectly crisp and refreshing paired with a delicious dressing. This is best enjoyed freshly made so you get that nice and crisp bite from the thin cucumber slices.
Prep Time 20 mins
Total Time 20 mins
Course Appetizer, Salad, Side Dish, Sides, Starters
Cuisine Asian, Chinese, East Asian, Taiwanese
Servings 2 people
Calories 138 kcal

Equipment

  • Peeler

Ingredients
 
 

Dressing

Cucumber

  • 10.5 oz Japanese cucumbers , I used 2 Japanese cucumbers — Persian cucumbers also work!

To Finish

  • 2-3 tbsp homemade chili oil or other chili oil, adjust to desired heat
  • Sprinkle of sesame seeds

Instructions
 

  • Prepare the dressing: Add the vinegar, sugar, salt in a bowl than pour over the hot water. Mix until the sugar has dissolved. Allow to cool for a few minutes. Afterwards, add in the garlic and sesame oil. Feel free to adjust to your taste. If you want more acidity, you can add more vinegar, or more sugar for additional sweetness. If you want more saltiness, you can add a bit more salt. Mix and set aside.
  • You can watch the video to see how I made the cucumber rose.
  • Cucumber rose: With a knife, chop off the ends of each cucumber. Hold the top end of a cucumberand then with a peeler, peel a thin strip, place it on a flat board or plate (I placed mine on a chopping board) and continue peeling and stacking the strips over each other until you’ve peeled both cucumber.
  • It may be harder to peel once you get to the bottom skin, so for this I actually set this aside and just thinly sliced it afterwards.
  • Carefully spread apart the thin slices of cucumber before curling to the centre to create a rose shape.
  • You can use a spatula to transfer the cucumber rose into a bowl. Pour over the dressing.
  • Add some chili oil (homemade recipe here) for spice, and sesame seeds. You can enjoy this immediately or refrigerate it for 30 minutes to allow the cucumber to sit in the liquid and absorb more of the flavours.

Making Ahead

  • Enjoy fresh: You can prepare the dressing and refrigerate it a day or even days in advance. You can prepare the cucumber when ready to enjoy, and then just pour in the dressing.
  • Soaking ahead: You can preparing this a day in advance and soak the cucumbers in the dressing to achieve a pickled-style cucumber salad. The cucumbers will absorb more of the flavour and still be crisp, but not as crisp as when freshly made.

NUTRITIONAL INFO

Serving: 1serving | Calories: 138kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 231mg | Fiber: 1g | Sugar: 14g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)