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 kosher salt; 1 eschalot / French onion (shallot), 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 brand recommended); 1 1/2 tbsp rice vinegar (or 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 (plus extra for topping)

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Introduction

This Spicy Asian Cucumber Salad is a refreshing and vibrant side dish with a perfect balance of heat, tang, and crunch. Quick to prepare, it’s ideal for a light snack or as an accompaniment to grilled meats and rice dishes.

A white bowl holds a spicy cucumber salad with thick, uneven chunks of bright green cucumber mixed with thin, pale slices of onion, all coated in a deep red chili oil sauce speckled with tiny red pepper flakes and seeds. A silver spoon is in the bowl, partly submerged in the sauce. Behind, a smaller white bowl has a dark red chili paste with oil, placed on a white cloth with a subtle floral pattern. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cucumbers (~20cm/8″ each, scale up or down 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 + extra chilli crisp (crispy chilli 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 (brown sesame oil, not yellow)

Instructions

Step 1: Smash the cucumbers by hitting them with a meat mallet, rolling pin, or similar tool to crack the sides open. Then cut each cucumber in half lengthwise and cut into 2.5cm (1″) pieces.
Step 2: Place the cucumber pieces in a bowl and toss them with 3/4 teaspoon of salt. Let them sit for 30 minutes to draw out excess water.
Step 3: Drain and discard the salty water from the bowl, leaving the cucumbers in the bowl.
Step 4: In a separate bowl, whisk together the rice vinegar, soy sauce, and toasted sesame oil to make the dressing.
Step 5: Check the spiciness of your chilli crisp, as it varies by brand. Use the full 2 tablespoons if using Laoganma; otherwise, adjust the amount to your taste.
Step 6: Add the sliced green onion, eschalots, toasted sesame seeds, dressing, and chilli crisp to the cucumbers.
Step 7: Toss everything together until the eschalots become soft and floppy, approximately 30 seconds.
Step 8: Serve the salad sprinkled with extra toasted sesame seeds and additional chilli crisp dollops, if desired.
Step 9: Note that the cucumbers will release more water over a few hours or by the next day, diluting the dressing somewhat. For best flavor, serve with a spoon to get plenty of dressing with each bite.

Tips & Variations

If you prefer less heat, reduce the amount of chilli crisp or opt for a milder brand.
For added crunch, sprinkle some crushed peanuts or roasted cashews on top before serving.
Substitute rice vinegar with apple cider vinegar or white wine vinegar if those are what you have on hand.
Use a vegetable peeler to create thin cucumber ribbons for a different texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will continue to release water, which may dilute the dressing slightly. Stir well before serving and enjoy chilled or at room temperature.

How to Serve

A close-up view of a spoon holding a colorful mix of sliced green cucumbers with a glossy texture, thin orange carrot strips, and small white sesame seeds sprinkled on top, all coated in a shiny, slightly oily sauce with red chili flakes. In the blurred background, there is a white plate filled with the same salad on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare it a few hours or even a day ahead. Just be aware that the cucumbers will release more liquid over time, which may soften the salad and dilute the flavors slightly. Stir before serving.

What can I use if I don’t have chilli crisp?

If you don’t have chilli crisp, you can substitute with a combination of chili flakes and sesame oil or use a mild chili sauce. Adjust the amount to achieve your preferred level of spiciness.