Description
This Spicy Asian Cucumber Salad is a refreshing and flavorful dish featuring smashed cucumbers tossed in a zesty chili crisp dressing with sesame seeds, green onions, and rice vinegar. The smashing technique creates crevices that soak up the spicy and tangy sauce, delivering a perfect balance of heat and coolness. Ideal as a side dish or light appetizer, this salad is quick to prepare and packed with vibrant Asian-inspired flavors.
Ingredients
Scale
Salad
- 4 cucumbers (~20cm/8" each)
- 3/4 tsp cooking/kosher salt
- 1 eschalot (French onion), halved then very thinly sliced
- 1 cup green onion, green part only finely sliced (1 large, 2 small stems)
Dressing
- 2 tbsp chilli crisp (crispy chilli oil, such as Laoganma)
- 2 tsp white sesame seeds, toasted (reserve 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 (brown sesame oil)
Instructions
- Prepare Cucumbers: Smash each cucumber gently with the flat side of a knife or a rolling pin until slightly crushed but still in chunks approximately 2-3 cm in size. Cut or break them into bite-sized pieces and place in a bowl.
- Salt Cucumbers: Sprinkle 3/4 tsp kosher salt over the cucumbers and toss to combine. Let them sit for 30 minutes to draw out excess water and enhance crunchiness.
- Drain and Dry: After 30 minutes, drain the liquid from cucumbers and gently pat them dry with a paper towel or clean kitchen towel to remove excess moisture.
- Prepare Dressing: In a separate small bowl, mix together chilli crisp, toasted sesame seeds (reserve some for garnish), rice vinegar, soy sauce, and toasted sesame oil until well combined.
- Combine Salad: Add the thinly sliced eschalot and green onions to the cucumbers. Pour the dressing over the salad and toss thoroughly to coat all pieces evenly.
- Final Touch: Transfer the salad to a serving dish and sprinkle the reserved toasted sesame seeds on top as a garnish. Serve immediately or chilled.
Notes
- Smashing cucumbers creates texture and allows the dressing to cling better for a more flavorful salad.
- Use Laoganma Crispy Chilli Oil for authentic flavor and a warm spicy buzz without overwhelming heat.
- If you prefer less spice, try the alternative "Smashed Cucumbers with ginger sauce" recipe.
- Any clear vinegar can be substituted for rice vinegar if unavailable.
- Letting cucumbers sit with salt reduces wateriness and keeps the salad crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 100 kcal
- Sugar: 5 g
- Sodium: 615 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
