Name: Spicy Asian Cucumber Salad Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 4 cucumbers (~20cm/8″ each, adjust quantity for size); 3/4 tsp cooking or kosher salt; 1 eschalot (French onion), halved then very thinly sliced; 1 cup green onion, green part only, finely sliced (about 1 large or 2 small stems); 2 tbsp chili crisp (crispy chili oil, Laoganma preferred); 1 1/2 tbsp rice vinegar (or any clear vinegar); 2 tsp soy sauce (all-purpose or light); 2 tsp toasted sesame oil (brown, not yellow); 2 tsp white sesame seeds, toasted (plus extra for topping)

Introduction

This Spicy Asian Cucumber Salad is a refreshing and crunchy dish with a perfect balance of heat and tang. Quick to prepare, it’s an ideal side for warm days or when you crave a light, flavorful snack. The spicy chili crisp adds a delightful kick that keeps you coming back for more.

The image shows a white bowl filled with a spicy cucumber salad. The salad has two main layers: the first layer consists of large, chopped green cucumber pieces with a glossy texture, while the second layer has thin, light brown onion slices mixed in. The whole salad is coated with a dark red chili oil sauce that has chili flakes and sesame seeds scattered throughout. To the side, there's a small white bowl with extra dark red chili sauce and a metal spoon inside. The white bowl is placed on a white marbled surface with a light beige napkin underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cucumbers (~20cm/8″, scale up or down as needed)
3/4 tsp cooking or kosher salt
1 eschalot or French onion, halved and very thinly sliced (shallot)
1 cup green onion, green part 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 (reserve some for topping)
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, not yellow)

Instructions

Step 1: Smash the cucumbers using a meat mallet, rolling pin, or similar tool to crack the skin and flesh. Cut each cucumber in half lengthwise, then slice into 2.5cm (1 inch) pieces.
Step 2: Toss the cucumber pieces with the salt in a bowl and set aside for 30 minutes to draw out excess water. Afterward, drain and discard the salty liquid, keeping the cucumbers in the same bowl.
Step 3: In a separate bowl, whisk together the rice vinegar, soy sauce, and toasted sesame oil to make the dressing.
Step 4: Check the spiciness of your chili crisp, as flavors vary by brand. If using Laoganma, follow the recipe as is; otherwise, adjust the amount to your heat preference.
Step 5: Add the green onions, sliced eschalot, toasted sesame seeds, dressing, and chili crisp to the cucumbers. Toss everything together until the eschalots soften slightly, about 30 seconds.
Step 6: Serve the salad topped with extra sesame seeds and additional chili crisp if desired for extra heat.

Tips & Variations

For a milder salad, reduce the amount of chili crisp or substitute with a sweet chili sauce.
Try adding a handful of chopped fresh cilantro or mint for a fresh herbal note.
Use Persian or mini cucumbers for a more delicate bite and less watery salad.
Toast sesame seeds lightly before adding for a deeper nutty flavor.

Storage

Store the salad covered in the refrigerator for up to 2 days. Keep in mind that cucumbers will release more water over time, diluting the dressing. Gently toss before serving and use a spoon to enjoy plenty of flavorful dressing in each bite. Avoid freezing, as cucumbers will become mushy.

How to Serve

A close-up of a spoon holding a mix of chopped cucumber pieces coated in a glossy sauce with visible sesame seeds and red chili flakes, along with thin, light brown strips that look like cooked onions or ginger, with a blurred background of more of the same cucumber salad in a white bowl on a white marbled texture. The colors are mostly green from the cucumber, light brown from the strips, and specks of red and white from the chili flakes and sesame seeds, giving a fresh and spicy look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular onions instead of eschalots?

Yes, thinly sliced red or white onions can be used, but eschalots provide a milder and slightly sweeter flavor that complements the salad better.

Is there a non-spicy alternative to chili crisp?

Absolutely. You can replace chili crisp with toasted sesame oil and a touch of honey or a mild chili sauce to keep some flavor without the heat.

Spicy Asian Cucumber Salad Recipe

Print Recipe

★★★★★

4.4 from 212 reviews

A vibrant and spicy Asian cucumber salad featuring smashed cucumbers tossed with a flavorful dressing of chili crisp, toasted sesame oil, rice vinegar, soy sauce, and garnished with green onions, shallots, and toasted sesame seeds. Refreshing, crunchy, and perfect as a side dish or light snack.

Author: Lila
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Asian
Diet: Vegetarian

Ingredients

Scale

Salad

4 cucumbers (~20cm/8″ each, adjust quantity for size)
3/4 tsp cooking or kosher salt
1 eschalot (French onion), halved then very thinly sliced
1 cup green onion, green part only, finely sliced (about 1 large or 2 small stems)

Dressing

2 tbsp chili crisp (crispy chili oil, Laoganma preferred)
1 1/2 tbsp rice vinegar (or any clear vinegar)
2 tsp soy sauce (all-purpose or light)
2 tsp toasted sesame oil (brown, not yellow)
2 tsp white sesame seeds, toasted (plus extra for topping)

Instructions

Smash Cucumbers: Using a meat mallet, rolling pin, or similar tool, gently hit the cucumbers to burst the sides open. Then cut each cucumber in half lengthwise, followed by cutting into 2.5cm (1 inch) pieces.
Salt the Cucumbers: Place the smashed cucumber pieces in a bowl and toss with 3/4 tsp of salt. Set aside for 30 minutes to allow the salt to draw out excess water from the cucumbers.
Drain Excess Water: After 30 minutes, drain and discard the salty water from the cucumbers, leaving them in the same bowl.
Make the Dressing: In a separate bowl, whisk together the chili crisp, rice vinegar, soy sauce, toasted sesame oil, and toasted white sesame seeds.
Adjust Spice Level: Taste your chili crisp as brands vary in spiciness. If using Laoganma, follow the recommended amount; otherwise, adjust to your heat preference.
Toss Salad: Add the thinly sliced eschalots, green onions, dressing, and chili crisp to the bowl of cucumbers. Toss everything together until the eschalots become floppy, about 30 seconds.
Serve: Transfer to a serving dish, sprinkled with extra toasted sesame seeds and add dollops of additional chili crisp if desired for an extra kick.
Note on Serving: Water will continue to release from cucumbers over time, diluting the dressing slightly. To enjoy full flavor, serve with a spoon to get plenty of dressing in each bite, especially if served after several hours or the next day.

Notes

Adjust the quantity of cucumbers depending on the length you have; approximately 20cm or 8 inches per cucumber is recommended.
Eschalot is the French term for shallot; very thin slicing enhances texture and flavor infusion.
Laoganma chili crisp is preferred for authentic flavor; chili crisp spiciness varies by brand, so taste and adjust accordingly.
You can substitute rice vinegar with any clear vinegar if needed.
Salting the cucumbers and letting them sit for 30 minutes helps draw out water and enhances texture and flavor absorption.

Keywords: Spicy Asian cucumber salad, chili crisp cucumber salad, smashed cucumber salad, Asian side dish, quick cucumber salad