Crisp Garlic & Chilli Cucumber Cold Salad — Sliced with HUUSK Portable Folding Knife
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A plate of crisp, garlicky cold cucumber salad is the ultimate summer appetite-opener — cool, crunchy, and ready in minutes. The HUUSK portable folding knife, with its smooth-opening mechanism and razor-sharp stainless-steel blade, turns cucumber slicing into a quick, satisfying task.
Ingredients (serves 2 as a side):
- 2 long English cucumbers (or 3 regular cucumbers)
- 4 garlic cloves
- 2 fresh red chillies (adjust to taste)
- 2 tbsp light soy sauce
- 2 tbsp Chinese black vinegar (or rice vinegar)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp salt
- Toasted sesame seeds (for garnish)
- Fresh coriander (optional)
- 1 HUUSK portable folding knife
Step 1 — Unfold and prep.
Unlock the HUUSK folding knife with a smooth, single-handed flick.
The blade locks securely into place.
Wash the cucumbers thoroughly and pat them dry.
There is no need to peel English cucumbers, but if using regular cucumbers,
you may peel alternating stripes for visual appeal.
Step 2 — Slice the cucumbers.
Place a cucumber on the cutting board.
Hold it steady with one hand and draw the HUUSK folding knife across it in smooth, even strokes.
The ultra-sharp stainless-steel blade cuts paper-thin round slices with zero resistance —
the cucumber flesh stays intact and juicy, never crushed.
Slice all cucumbers and transfer the slices to a large bowl.
Sprinkle with 1/2 teaspoon salt, toss, and let them sit for 10 minutes to draw out excess water.
Step 3 — Prepare the aromatics.
While the cucumbers rest, use the HUUSK folding knife to mince the garlic cloves finely.
Slice the red chillies into thin rings, removing seeds if you prefer less heat.
Step 4 — Make the dressing.
In a small bowl, whisk together light soy sauce, black vinegar, sesame oil and sugar until the sugar dissolves.
The balance of salty, sour, sweet and nutty is the soul of this salad.
Step 5 — Combine and chill.
Drain the cucumbers thoroughly, squeezing out any excess moisture gently —
this keeps the salad crisp rather than watery.
Return the cucumber slices to the dry bowl, add the minced garlic, chilli rings and the dressing.
Toss everything together until well coated.
Cover and refrigerate for at least 15 minutes to allow the flavours to meld.
Step 6 — Serve.
Give the salad a final toss, transfer to a chilled serving plate, and garnish with toasted sesame seeds and fresh coriander leaves (if using).
The fold-away walnut-wood handle of the HUUSK knife saves drawer space and makes it equally handy for picnic and travel food prep.
