Description
A vibrant and refreshing Spicy Asian Cucumber Salad featuring smashed cucumbers tossed with a flavorful dressing of chili crisp, sesame oil, rice vinegar, and soy sauce, garnished with toasted sesame seeds and fresh green onions. Perfect as a side dish or appetizer with a delightful combination of spicy, tangy, and savory flavors.
Ingredients
Scale
Cucumbers
- 4 cucumbers (~20cm/8″ each, adjust quantity for size)
- 3/4 tsp kosher salt
Vegetables & Garnishes
- 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)
Dressing
- 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)
Instructions
- Smash cucumbers: Using a meat mallet, rolling pin, or similar tool, lightly smash the cucumbers to burst their sides, then cut them lengthwise in half and into 2.5cm (1 inch) pieces to prepare for marinating.
- Salt cucumbers: Place the smashed cucumbers in a bowl, toss with 3/4 tsp kosher salt, and set aside for 30 minutes. This process draws out excess water from the cucumbers to keep the salad crisp.
- Drain: After 30 minutes, drain and discard the salty water from the bowl, keeping the cucumbers in the same bowl for the next steps.
- Whisk dressing: In a separate bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, and chili crisp. Adjust the chili crisp quantity depending on the spiciness of your brand, especially if not using Laoganma.
- Toss salad: Add sliced eschalot, green onions, toasted sesame seeds, and the prepared dressing to the cucumbers. Toss everything together gently for about 30 seconds until the eschalots soften and absorb the flavors.
- Serve: Plate the salad and sprinkle with extra toasted sesame seeds. Add dollops of chili crisp on top if you prefer more heat. Serve immediately for best flavor.
- Note: The cucumbers continue to release water over time, which dilutes the dressing but intensifies serving. Enjoy with a spoon to capture all the flavorful dressing in every bite, especially after a few hours or the next day.
Notes
- Adjust chili crisp quantity based on spiciness preferences and brand variation.
- Using kosher salt helps draw out moisture effectively without overpowering the cucumbers.
- Smashed cucumbers absorb the dressing better while retaining satisfying crunch.
- The salad tastes best fresh but also improves in flavor after resting for a few hours.
- If rice vinegar is unavailable, any clear vinegar can be substituted.
- Reserve some toasted sesame seeds for garnishing the salad before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: spicy cucumber salad, Asian cucumber salad, smashed cucumber salad, chili crisp salad, sesame cucumber salad, easy salad recipe, fresh cucumber salad
