Liangban Huanggua is a Summer Treat That Alawys Delights!

 Summer months mean vacation, sun-kissed glows and a change to unwind from work or school, but summer also means one thing: inescapable heat. Luckily, there are lots of awesome snacks and side dishes that will cool you down, are easy to make, and will even keep your waistline trim! Today we want to share this super simple Chinese recipe for liang ban huang gua, or cold-tossed cucumber salad. There are several ways of preparing, such as spicy, sweet, or sweet and sour, depending on the region and person preferences. Below is the version that one of our summer interns, Taylor tried out with friends – she couldn’t say enough good things about it!


– 2 large cucumbers

– 3 tsp. soy sauce or rice vinegar

– 1 tsp. chili powder

– 1 tsp salt

– 1 tsp. garlic powder or four minced garlic cloves

– 1 tsp. sugar (optional)

– makes about 4 servings


1.      Keep cucumbers refrigerated over night. In the morning, peel them an put them into 1-inch cubes.

2.      In a large mixing bowl, mix soy sauce/rice vinegar until each of the cubes is finely coated and sticking.

3.      In a separate bowl, mix together garlic, salt, and chili powder. Then mix with cucumber until evenly coated.

4.      Served chilled

5.      Enjoy!

Below are websites that offer other variations on liang ban huang gua, each more delicious than the last!


Vegetarian China:

CD Kitchen:

SBS Food (originally published in Feast Magazine, June 2012):


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