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Spicy Asian Cucumber Salad Recipe

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★★★★★

4.8 from 59 reviews

This Spicy Asian Cucumber Salad is a refreshing and flavorful dish featuring smashed cucumbers tossed with a savory, spicy dressing made from chili crisp, rice vinegar, soy sauce, and toasted sesame oil. Perfect as a light side or appetizer, it offers a crisp texture with a kick of heat balanced by aromatic sesame seeds and fresh green onions.

Ingredients

Scale

Vegetables

  • 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)

Salad Dressing & Seasonings

  • 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)

Instructions

  1. Smash the cucumbers: Use a meat mallet, rolling pin, or similar tool to gently smash the cucumbers until their sides burst open. Then cut each cucumber in half lengthwise, followed by cutting into approximately 2.5 cm (1 inch) pieces.
  2. Salt the cucumbers: Place the smashed cucumbers into a bowl and toss them with 3/4 teaspoon of kosher salt. Let them sit for 30 minutes to draw out excess water. After this time, drain and discard the salty water, leaving the cucumbers back in the bowl.
  3. Prepare the dressing: In a separate bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, and 2 tablespoons of chili crisp to create a flavorful dressing.
  4. Check spiciness: Taste your chili crisp to determine its heat level as brands can vary. Adjust the amount of chili crisp in the dressing accordingly if not using Laoganma brand.
  5. Toss the salad: Add the finely sliced green onions, thinly sliced eschalots, toasted sesame seeds, and the prepared dressing with chili crisp into the bowl with the salted cucumbers. Toss everything together for about 30 seconds until the eschalots soften and become slightly floppy.
  6. Serve: Transfer the salad to a serving dish, then sprinkle extra toasted sesame seeds and add dollops of chili crisp on top if you want extra heat and flavor.
  7. Note on serving: Since cucumbers will continue to release water over time, the dressing will become more diluted after a few hours or the next day. It’s best to serve with a spoon to ensure you get plenty of the tasty dressing with each bite.

Notes

  • Note 1: Adjust number of cucumbers based on size or desired serving quantity.
  • Note 2: Eschalots are mild onions also known as shallots in the US; use thin slices for texture and flavor.
  • Note 3: Laoganma chili crisp is recommended for authentic flavor, but adjust amounts if using different brands.
  • Note 4: Use all-purpose or light soy sauce depending on your salt preference.
  • Note 5: Salting cucumbers helps draw out excess water to keep the salad crisp and not soggy.
  • For best flavor, consume salad soon after preparation, but it also keeps well refrigerated for up to 24 hours.

Keywords: Spicy cucumber salad, Asian cucumber salad, chili crisp salad, no-cook salad, sesame cucumber salad, spicy Asian side dish

Find it online: https://flavorsbymaya.com/spicy-asian-cucumber-salad-recipe/