Name: Spicy Asian Cucumber Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian
Ingredients: 4 cucumbers (~20cm/8″, scale up/down for longer or shorter cucumbers); 3/4 tsp cooking/kosher salt; 1 eschalot/French onion, halved then very thinly sliced (shallot); 1 cup green onion, green part only finely sliced (1 large, 2 small stems); 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 (or any clear vinegar); 2 tsp soy sauce, all-purpose or light; 2 tsp toasted sesame oil (brown sesame oil, not yellow)

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Introduction

This Spicy Asian Cucumber Salad is a refreshing and crunchy dish with a perfect balance of heat and tanginess. It’s quick to prepare and makes a great side dish for any meal, especially during warm weather.

A white bowl filled with a spicy cucumber salad showing two main layers: large, dark green cucumber chunks mixed with thin, light brown onion slices, both covered in a bright red chili oil with scattered red chili flakes and sesame seeds. The cucumbers have glossy skins and a slightly wet texture from the chili sauce, while the onions look soft and lightly cooked. A silver spoon rests inside the bowl, dipping into the chili sauce. Nearby, a smaller white dish holds extra chunky, dark red chili paste with visible chili seeds, placed on a folded light cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cucumbers (~20cm/8″, adjust size as needed)
3/4 tsp cooking or kosher salt
1 eschalot/French onion, halved and very thinly sliced (shallot)
1 cup green onion, green part only, finely sliced (about 1 large or 2 small stems)
2 tbsp+ chili crisp (crispy chili oil, Laoganma recommended)
2 tsp white sesame seeds, toasted (reserve some for topping)
1 1/2 tbsp rice vinegar (substitute any clear vinegar if needed)
2 tsp soy sauce (all-purpose or light)
2 tsp toasted sesame oil (brown sesame oil, not yellow)

Instructions

Step 1: Smash the cucumbers with a meat mallet, rolling pin, or similar tool to break the sides open. Cut each cucumber in half lengthwise, then into 2.5cm (1 inch) pieces.
Step 2: Place the cucumber pieces in a bowl and toss with the salt. Let them sit for 30 minutes to draw out excess water.
Step 3: Drain and discard the salty water, 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: Taste your chili crisp to check the spiciness, as it can vary by brand. Adjust the amount used accordingly (Laoganma works well with the listed quantity).
Step 6: Add the green onion, sliced eschalots, toasted sesame seeds, chili crisp, and dressing to the cucumbers. Toss everything thoroughly until the eschalots soften, about 30 seconds.
Step 7: Serve the salad immediately, sprinkled with extra toasted sesame seeds and additional dollops of chili crisp if you like it extra spicy.

Tips & Variations

If you prefer less heat, start with 1 tablespoon of chili crisp and add more to taste.
Use white or black sesame seeds if you want a different nutty flavor.
Substitute rice vinegar with apple cider vinegar or white wine vinegar for a slightly different tang.
For crunchier cucumber, skip smashing and just slice thinly, but flavor absorption will be less intense.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Note that cucumbers will continue to release water, making the dressing more diluted over time. Stir well before serving and use a spoon to enjoy the flavorful dressing with every bite. Avoid storing longer to keep optimal crunch.

How to Serve

A close-up view of a silver fork holding a bite of cucumber salad, featuring bright green cucumber pieces with a shiny, slightly wet texture. The cucumbers are mixed with thin orange carrot strips and sprinkled with small white sesame seeds and red chili flakes, all combined in a light sauce that glistens on the vegetables. In the blurred background, more cucumber salad sits on a white plate over a white marbled surface, enhancing the fresh and vibrant look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Asian cucumbers?

Yes, regular cucumbers work fine, but Asian cucumbers are thinner and less seedy, which makes the salad crunchier and less watery.

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

You can substitute with a mix of chili oil and a small amount of crisp fried shallots or garlic for similar texture and heat, though the flavor will be different.