Recipes, Responsible Living

Lionheads’ Chinese Cucumber Salad

Our kind neighbour shared some cucumbers from the garden with us.  I decided to make this slightly spicy salad. Bites of cold, crunchy cucumbers bursting with garlic and sesame flavours. Yum!

Serves 2-3     Time Needed: 10 minutes

Vegan, Gluten-free


2 large pickling cucumbers, cubed

1/4 cup green onions, chopped

3 cloves garlic, minced

2 tbsp rice vinegar

1 tbsp raw sesame seeds, toasted

1 tsp tamari

1 tsp sesame oil

1 tsp vegetable oil

1 tsp chilli flakes

2 tsp sea salt

1 pinch of sugar


  1. Mix the garlic, rice vinegar, tamari, sesame oil, vegetable oil, chilli flakes, sea salt, and sugar in a small bowl with a small fork.
  2. Pour on to cucumbers and mix well.
  3. Sprinkle green onions and toasted sesame seeds on top.
  4. Bon appetit:)


  1. I stored the cucumbers in the fridge so they were nice and cold.
  2. These cucumbers absorb flavours really well and quickly. Leftovers may be saltier.