A crunchy, chewy, spicy Chinese salad that’s perfect for summer. When it’s too hot to cook but you still want something flavorful, satisfying, and a little bit dramatic—this cold cucumber...
A crunchy, chewy, spicy Chinese salad that’s perfect for summer.
When it’s too hot to cook but you still want something flavorful, satisfying, and a little bit dramatic—this cold cucumber salad is your answer. It’s crunchy, chewy, nutty, spicy, and tossed in a fragrant sauce that wakes up every taste bud.
This dish is inspired by a classic Chinese 凉拌菜 (liángbàn cài)—cold "mixed" dishes that are often served as appetizers or quick summer sides. It features fresh smashed cucumbers, chewy tofu skin strips, wood ear mushrooms, and a deeply flavorful garlic-chili oil dressing poured hot over aromatics.
This is one of my go-to summer recipes—so simple, but it always disappears fast.
No cooking required (almost) – Just a quick boil for the tofu and mushrooms
Make ahead – It’s even better cold the next day
Packed with texture – Crunchy cucumbers, chewy tofu, and slippery wood ear
Customizable – Use any veggies you have on hand
Vegan-friendly – Naturally plant-based and loaded with flavor
Don’t have wood ear mushrooms? Allergic to them? No problem. This salad is super flexible. Some of my followers have swapped in shredded carrots, bean sprouts, blanched broccoli, or even cold cooked noodles. You can skip the mushrooms entirely or mix and match whatever salad veggies you have in the fridge. The real star here is the sauce—it goes with everything. Think of this as your go-to “mom-approved” cold salad base.
2 fresh cucumbers
50g dried tofu sticks (腐竹)
15g dried wood ear mushrooms
2 tbsp chopped garlic
1 tbsp chili pepper powder (adjust to taste)
2 tsp Sichuan peppercorn powder
1 tbsp roasted sesame seeds
1 green onion, finely chopped
3 tbsp soy sauce
3 tbsp Chinese black vinegar (or rice vinegar)
2 tsp sugar
Salt to taste
3 tbsp neutral cooking oil (I use canola or avocado oil)
Optional: roasted peanuts or crispy chili flakes for topping
1. Soak the tofu and mushrooms:
Place the dried tofu sticks in cold water with a pinch of salt. The salt helps speed up rehydration and softens the tofu sticks faster. Soak for about 1 hour.
At the same time, soak the wood ear mushrooms in warm water until fully expanded—also about 1 hour.
2. Boil and cool:
After soaking, boil the tofu sticks and wood ear mushrooms together for about 10 minutes. Drain and rinse under cold water to stop the cooking. Slice the tofu sticks into long strips, and tear the mushrooms into bite-sized pieces.
3. Smash and prep the cucumbers:
Wrap the cucumbers in plastic wrap and gently smash them with the side of a cleaver until they crack open (don’t skip this—it creates texture and helps them absorb flavor). Unwrap and chop into bite-sized pieces.
4. Make the aromatic sauce:
In a small bowl, add chopped garlic, green onion, chili pepper powder, Sichuan peppercorn powder, and roasted sesame seeds. Heat the cooking oil until hot, then carefully pour it over the aromatics. It should sizzle—that’s how you know the fragrance is being released.
5. Season and mix:
Stir in the soy sauce, vinegar, sugar, and a pinch of salt. Taste and adjust vinegar or spice as you like—some people like it more tangy, some more savory.
6. Assemble the salad:
In a large mixing bowl, combine the smashed cucumbers, tofu sticks, and mushrooms (or your favorite veggies). Pour the dressing over everything and toss until well coated. Top with roasted peanuts or extra chili crisp if you like it crunchy.
7. Serve cold:
This salad is best served chilled or at room temperature. Perfect as a side, light lunch, or starter for a bigger meal.
Your cart is currently empty.
Start Shopping