Spicy Asian Cucumber Salad Recipe
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.
- 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
Find it online: https://platedandproud.com/spicy-asian-cucumber-salad-recipe/
