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Vegan Chinese Recipes
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Crunchy Chinese Cucumber Salad
From: tigerduck

A lovely crunchy salad which takes a bit more time than a simple cucumber salad, but it's really worth it! Goes well as a starter or a side dish with a chinese meal.



  • 1 teaspoon cooking oil
  • 1 big mild chili pepper, deseeded, sliced into rings (or a small hot chilli finely chopped)
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon dark soy sauce
  • 2 tablespoons dark rice vinegar
  • 1 tablespoon white wine
  • 1/2 tablespoon sesame oil
  • 1 garlic clove, finely chopped
  • 1/2 tablespoon toasted sesame seeds


  • 1 cucumber (ca 350g/12ounces, unpeeled)
  • 150 ml hot water
  • 1/2 tablespoon salt

Preparation of cucumber:.

Half washed but unpeeled cucumber lengthwise. Remove the seeds with a spoon and discard. Slice into ca 1/2 cm / 1/5 inch pieces. Put into a bowl.

Mix hot water and salt and pour it over the cucumber pieces. Leave cucumbers in water for ca 20 minutes.


Heat oil in a medium skillet.

Add chilli and cook for 1-2 minutes.

Add the remaining ingredients of the dressing until the sesame oil. Cook for 2 minutes.

Add garlic and sesame. Cook for 1-2 minutes. Put aside.

Finish Salad:.

Drain the cucumber pieces (after the 20 minutes in the water) and squeeze them slightly. Mix with the dressing (I do this in the skillet and put salad afterwards into a bowl) and leave the salad for 2 hours to develop its flavour.

Serve as a starter or as a side dish to a chinese meal.