Name: Spicy Asian Cucumber Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 4 cucumbers (~20cm/8″ each; scale up or down for shorter/longer cucumbers); 1 eschalot/French onion (halved then very thinly sliced; US: shallot); 1 cup green onion, green part only, finely sliced (approximately 1 large or 2 small stems); 3/4 tsp cooking/kosher salt; 2 tbsp plus additional for garnish chilli crisp (crispy chili oil, Laoganma recommended); 1 1/2 tbsp rice vinegar (can substitute any clear vinegar); 2 tsp soy sauce (all-purpose or light); 2 tsp toasted sesame oil (brown sesame oil, not yellow); 2 tsp white sesame seeds, toasted (reserve some for topping)

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Introduction

This Spicy Asian Cucumber Salad is a refreshing and crunchy dish bursting with bold flavors. Combining smashed cucumbers with a tangy, spicy dressing, it’s perfect as a light snack or a vibrant side for any meal.

A white bowl filled with a cucumber salad made of chopped, dark green cucumbers mixed with thin, translucent onion slices, all coated in a shiny, deep red chili oil dressing with visible red chili flakes and seeds scattered on top. The cucumbers appear fresh and juicy, with a slightly glossy texture from the oil. Next to the bowl, there is a smaller white dish holding extra chili sauce, deep red with chunks of chili and oil pooled around them. The bowls are placed on a light white marbled surface with a soft white cloth underneath, and a metal spoon rests inside the salad bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cucumbers (~20cm/8″, adjust size as needed)
3/4 tsp cooking or kosher salt

1 eschalot/French onion, halved and very thinly sliced (shallot)
1 cup green onion, green parts only, finely sliced (about 1 large or 2 small stems)

2 tbsp plus extra chili crisp (crispy chili oil, Laoganma recommended)
2 tsp white sesame seeds, toasted (save some for topping)

1 1/2 tbsp rice vinegar (or any clear vinegar)
2 tsp soy sauce (all-purpose or light)
2 tsp toasted sesame oil

Instructions

Step 1: Smash the cucumbers using a meat mallet, rolling pin, or similar tool until their sides burst open. Cut each cucumber in half lengthwise, then slice into 2.5 cm (1 inch) pieces.
Step 2: Place the cucumber pieces in a bowl and toss with salt. Let them sit for 30 minutes to draw out excess water. Afterward, drain and discard the salty water, keeping the cucumbers in the same bowl.
Step 3: In a separate bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, and 2 tablespoons of chili crisp. Adjust the chili crisp amount according to your spice preference and brand intensity.

Step 4: Add the finely sliced eschalots, green onions, and toasted sesame seeds to the cucumbers. Pour the dressing over and toss everything together thoroughly for about 30 seconds, until the eschalots soften.
Step 5: Serve the salad sprinkled with more toasted sesame seeds and additional dollops of chili crisp if desired for extra heat.

Tips & Variations

If you prefer less spice, start with 1 tablespoon of chili crisp and add more to taste.

Using a meat mallet to smash the cucumbers helps release more flavor and creates a pleasant texture.
Rice vinegar can be substituted with apple cider or white wine vinegar if needed.
For a bit of sweetness, add a teaspoon of sugar or honey to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Note that cucumbers will release more water over time, diluting the dressing. Before serving leftovers, give the salad a good toss to redistribute flavors. Eating it with a spoon will help enjoy all the dressing and juices.

How to Serve

A close-up of a silver spoon holding a bite of a cucumber salad, showing thick, unevenly cut green cucumber pieces as the main layer. Thin, slightly curled strips of orange carrot and small white sesame seeds are mixed in, with a light glossy dressing coating the ingredients, giving a wet, shiny texture. Tiny red chili flakes are sprinkled on top, adding the look of spice. The background shows more of the cucumber salad out of focus on a white marbled surface, with a woman's hand holding the spoon from the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of a specific type?

Yes, any firm cucumber will work. English or Persian cucumbers are great for their thin skins and fewer seeds, but standard cucumbers can be used as well.

What is chili crisp and where can I find it?

Chili crisp is a flavorful, crunchy chili oil condiment with fried bits of chili and garlic. Brands like Laoganma are popular and often available at Asian grocery stores or online.