Cucumber Salad with Sambal and Mustard Greens

Cool cucumber ribbons meet fiery sambal and tangy pickled mustard greens in this refreshing salad that bridges cuisines without apology. The trick is salting the cucumbers first to draw out excess water, then letting sambal oelek provide the heat while pickled greens add that essential sour crunch.

Ingredients

🥒 2 large English cucumbers (about 2 lbs)
🧂 2 teaspoons kosher salt
🌶️ 2-3 tablespoons sambal oelek (adjust to taste)
🥬 1/3 cup pickled mustard greens (sui mi ya cai), chopped
🧄 3 cloves garlic, minced
🍯 1 tablespoon rice vinegar
🥄 1 teaspoon sesame oil
🍯 1/2 teaspoon sugar
🥜 2 tablespoons toasted sesame seeds
🧅 2 scallions, thinly sliced
🌿 Fresh cilantro leaves for garnish

Instructions

Prep the cucumbers. Wash and dry the cucumbers. Using a vegetable peeler, create long ribbons by peeling lengthwise along the cucumber. Keep going until you hit the seedy core, then rotate and continue. You'll end up with beautiful cucumber ribbons and some leftover core pieces (snack on these—chef's privilege).

Salt and drain. Toss the cucumber ribbons with salt in a large colander. Let them sit for 15 minutes to draw out excess water. This step is crucial—skip it and you'll have a watery mess instead of a crisp salad.

Make the dressing. While cucumbers drain, whisk together sambal oelek, minced garlic, rice vinegar, sesame oil, and sugar until smooth. Taste and adjust—you want a balance of heat, tang, and subtle sweetness.

Assemble. Rinse the salted cucumbers under cold water and pat completely dry with paper towels or a clean kitchen towel. In a large bowl, toss the cucumber ribbons with the dressing. Add the chopped pickled mustard greens and half the scallions. Mix gently but thoroughly.

Garnish and serve. Transfer to serving bowl and top with toasted sesame seeds, remaining scallions, and cilantro leaves. Serve immediately for best texture.

Serving & Remix Ideas

This salad is perfect alongside rich, spicy dishes—especially those dan dan noodles that inspired it. The coolness and crunch make it an ideal foil for anything heavy or fiery. I've also served it with grilled meats, added it to banh mi sandwiches, and eaten it straight from the bowl as a light lunch.

Remix possibilities: Try it with different chilies if sambal isn't your thing—gochujang adds sweetness, while fresh sliced bird's eye chilies bring pure heat. No pickled mustard greens? Substitute with kimchi (chopped) or pickled daikon for that tangy crunch.

The cucumber ribbons aren't just for looks—they hold the dressing better than chunks and create a more elegant presentation. But if you're in a hurry, simple half-moons work fine too.

On Mustard Greens and Happy Accidents

Those pickled mustard greens (sui mi ya cai) that I discovered for the dan dan noodles have become my secret weapon. They're sold in Chinese grocery stores, usually in vacuum-sealed packages, and they keep forever in the fridge once opened. The flavor is intensely salty, sour, and umami-rich—a little goes a long way.

What I love about this salad is how it bridges cuisines. The sambal is Indonesian, the pickled greens are Chinese, the technique is universal. It's fusion cooking at its most honest—not trying to be clever, just using what tastes good together.

Inspired by leftover ingredients and the eternal quest to make vegetables more interesting.