Description
This Spicy Asian Cucumber Salad is a vibrant and refreshing side dish featuring smashed cucumbers tossed in a flavorful dressing of chilli crisp, toasted sesame seeds, rice vinegar, soy sauce, and toasted sesame oil. Perfect for those who love a balance of cooling freshness and a warm, spicy kick.
Ingredients
Scale
Vegetables
- 4 cucumbers (~20cm/8", scale up/down for shorter/longer)
- 1 eschalot/French onion, halved then very thinly sliced (US: shallot)
- 1 cup green onion, green part only finely sliced (1 large, 2 small stems)
Seasonings & Dressing
- 3/4 tsp cooking/kosher salt
- 2 tbsp chilli crisp (crispy chilli oil, Laoganma preferred)
- 2 tsp white sesame seeds, toasted (save 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
- Prepare Cucumbers: Wash the cucumbers and lightly smash them using the side of a knife or a rolling pin to create crevices, then cut them into bite-sized pieces. Place them in a bowl and sprinkle with 3/4 tsp of kosher salt. Set aside for 30 minutes to draw out excess moisture.
- Slice Aromatics: While the cucumbers rest, halve and very thinly slice the eschalot or shallot, and finely slice the green parts of the green onions. Set aside.
- Toast Sesame Seeds: In a dry skillet over medium heat, toast the white sesame seeds until golden and fragrant. Remove from heat and reserve some for garnish.
- Make Dressing: In a small mixing bowl, combine 2 tbsp of chilli crisp, 1 1/2 tbsp rice vinegar, 2 tsp soy sauce, and 2 tsp toasted sesame oil. Whisk until well blended.
- Combine Salad: Drain the cucumbers to remove excess water, then add the sliced eschalot, green onions, toasted sesame seeds, and the dressing. Toss everything together thoroughly to coat.
- Chill and Serve: Refrigerate the salad for about 5 minutes to let flavors meld. Garnish with the reserved toasted sesame seeds before serving. Enjoy it as a spicy, refreshing side dish.
Notes
- Smashing cucumbers creates crevices that help the dressing cling better, enhancing flavor.
- If you prefer less heat, substitute chilli crisp with a milder ginger sauce for a different Asian cucumber salad variant.
- The spice level offers a decent warm buzz but is not overwhelming if using Laoganma Crispy Chilli Oil.
- Any clear vinegar works well in place of rice vinegar, such as white vinegar or apple cider vinegar.
- Toasted sesame oil should be brown for a robust flavor rather than the lighter yellow variety.
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
