Two Types of Asian Cucumber Salad (Spicy Garlic, Sweet and Sour)

Welcome to Day 2 of cooking Street Food for 21 Days! Today I am making 2 different types of refreshing Asian Cucumber Salad that you will want to eat 2-3 times a week. This is a perfect appetizer and you are able to store this in the fridge for 2-3 days (if it lasts). This dish is super “開胃” which translates directly as having the ability to “open your appetite”, super refreshing salad that is perfect for every season. 

In Taiwan, we always order multiple appetizers to start our meal. All you have to go is go up to the glass door and choose whichever option you want and they will toss it all up in a spicy, sweet & garlicky sauce that leaves you ready to take on the main course. 

Today I am making two different flavors of cucumber salad. The first one is a Sweet and Sour Cucumber Salad that pairs really well with savory dishes. I always make this salad to go on top of my savory rice bowls such as my slow-braised pork rice and my shredded chicken rice bowl. The second salad I am making is my Spicy Garlic Cucumber Salad, and this is the BEST cucumber salad out there! I can eat this even as my main dish every day because it is THAT good. 

The secret to making sure the cucumber stays nice and crunchy is to draw out the excess water. Some people like to only use salt, but I find using half salt and half sugar really helps flavor the cucumber while ensuring that the cucumber stays nice and crunchy! 

60 SECOND VIDEO TUTORIAL: https://bit.ly/31bPxI5

Salad#1: Sweet & Sour Cucumber Ingredients

• 1 whole English Cucumber (cut into bite-sized pieces) 
• 1 Tbsp of Sugar 
• 1 Tsp of Salt

Marinade: 

• 3 Tbsp of Rice Vinegar or Sushi Seasoning 
• 1 tsp of Sugar 
• 1 tsp of Salt 
• 1 tsp of Sesame Seeds 
• T Tbsp of Cilantro 

Salad #2: Spicy Garlic Cucumber Ingredients

• 6 Mini Cucumber (smashed and cut into 1.5-inch pieces) 
• 1 Tbsp of Sugar 
• 1 Tsp of Salt

Marinade

• 4 cloves of Garlic (minced/smashed) 
• 1 Tbsp of your favorite chili oil
• 1 Tsp of Sesame oil
• 1 Tsp of Korean Red Chilli Flakes 
• 1 Tsp of Rice Vinegar 
• 1 Tbsp of Cilantro 
• 1 Tsp of Sesame Seeds 
• 1 Tsp of Soy Sauce 

1. Add 1 Tbsp of sugar and 1 tsp in salt in the cut-up cucumber. Mix together and let it sit aside for 30 minutes, this will help the cucumber stay nice and crunchy. After 30 minutes dump out all the excess liquid. 

2. Pour in your preferred marinade on top of the cucumber and you are ready to enjoy! 

乾杯🍻 gānbēi 

Sweet and Sour Cucumber Salad

By Tiffy Cooks

5 from 2 votes

My grandma's Sweet and Sour Cucumber Salad that pairs really well with savory dishes. I always make this salad to go on top of my savory rice bowls!

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Cook Time:5 minutes mins

Resting Time:30 minutes mins

Total Time:35 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: Asian

Diet: Low Fat, Vegan, Vegetarian

Keyword: appetizer idea, cucumber salad, Side Dish, sweet and sour, vegetable, VEGETARIAN, Vegetarian Recipes

Servings: 3 servings

Calories: 127kcal

Ingredients

• 1 English Cucumber whole, cut into bite-sized pieces
• 1 tbsp Sugar
• 1 tsp Salt

Marinate:

• 3 tbsp Rice Vinegar or Sushi Seasoning
• 1 tsp Sugar
• 1 tsp Salt
• 1 tsp Sesame Seeds
• 1 tbsp Cilantro

US Customary – Metric

Instructions

• Add 1 Tbsp of sugar and 1 tsp in salt in the cut-up cucumber. Mix together and let it sit aside for 30 minutes, this will help the cucumber stay nice and crunchy.
• After 30 minutes dump out all the excess liquid.
• Pour in your preferred marinade on top of the cucumber and you are ready to enjoy!

Video

@tiffycooks

Day 2/21 Asian Cucumber Salad, full recipe on IG #tiktokcooks #asianfood #streetfood #asiancooking #vegan #fyp #food #howto #dinnerwithme #salad #yum

♬ Lemonade – Internet Money & Gunna & Don Toliver

Nutrition

Calories: 127kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 4659mgPotassium: 456mgFiber: 2gSugar: 21gVitamin A: 343IUVitamin C: 9mgCalcium: 74mgIron: 1mg

Spicy Garlic Cucumber Salad

By Tiffy Cooks

5 from 2 votes

My Spicy Garlic Cucumber Salad, and this is the BEST cucumber salad out there! I can eat this even as my main dish every day because it is THAT good. 

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Cook Time:5 minutes mins

Resting Time:30 minutes mins

Total Time:35 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: Asian

Diet: Low Fat, Vegan, Vegetarian

Keyword: appetizer idea, cucumber salad, garlic, GARLIC RECIPE, Side Dish, Spicy, spicy recipe, vegetable, VEGETARIAN, Vegetarian Recipes

Servings: 3 servings

Calories: 98kcal

Ingredients

• 6 Mini Cucumber smashed and cut into 1.5-inch pieces
• 1 Tbsp Sugar
• 1 Tsp Salt

Marinate:

• 4 cloves Garlic minced/smashed
• 1 Tbsp chili oil
• 1 Tsp Sesame oil
• 1 Tsp Korean Red Chilli Flakes
• 1 Tsp Rice Vinegar
• 1 Tbsp Cilantro
• 1 Tsp Sesame Seeds
• 1 Tsp Soy Sauce

US Customary – Metric

Instructions

• Add 1 Tbsp of sugar and 1 tsp in salt in the cut-up cucumber. Mix together and let it sit aside for 30 minutes, this will help the cucumber stay nice and crunchy.
• After 30 minutes dump out all the excess liquid.
• Pour in your preferred marinade on top of the cucumber and you are ready to enjoy!

Video

@tiffycooks

Day 2/21 Asian Cucumber Salad, full recipe on IG #tiktokcooks #asianfood #streetfood #asiancooking #vegan #fyp #food #howto #dinnerwithme #salad #yum

♬ Lemonade – Internet Money & Gunna & Don Toliver

Nutrition

Calories: 98kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 901mgPotassium: 202mgFiber: 1gSugar: 6gVitamin A: 325IUVitamin C: 4mgCalcium: 35mgIron: 1mg