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Spicy Asian Cucumber Salad Recipe

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★★★★★

4.7 from 138 reviews

A refreshing and spicy Asian cucumber salad featuring smashed cucumbers tossed in a vibrant dressing of chilli crisp, sesame oil, rice vinegar, soy sauce, and toasted sesame seeds. Perfect as a light appetizer or side dish with a delightful combination of crunch, heat, and tanginess.

Ingredients

Scale

Cucumbers

  • 4 cucumbers (~20cm/8″, scale up/down for longer or shorter cucumbers)
  • 3/4 tsp cooking/kosher salt

Vegetables & Aromatics

  • 1 eschalot/French onion, halved then very thinly sliced (shallot)
  • 1 cup green onion, green part only finely sliced (1 large, 2 small stems)

Dressing & Seasoning

  • 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)

Instructions

  1. Smash cucumbers: Use a meat mallet, rolling pin, or similar tool to hit the cucumbers until the sides burst open, then cut them in half lengthwise and chop into 2.5cm (1″) pieces.
  2. Salt cucumbers: Place the smashed cucumber pieces in a bowl, toss with 3/4 tsp salt, and set aside for 30 minutes to draw out excess water.
  3. Drain cucumbers: After 30 minutes, drain or strain the cucumbers, discarding the salty water, but leave the cucumbers in the same bowl.
  4. Prepare dressing: In a separate bowl, whisk together chilli crisp, rice vinegar, soy sauce, toasted sesame oil, and toasted sesame seeds.
  5. Adjust spiciness: Taste the chilli crisp as heat levels vary by brand; if using Laoganma, follow the recipe amount, otherwise adjust to your preference.
  6. Toss salad: Add sliced green onions, sliced eschalots, sesame seeds, and the dressing to the cucumbers. Toss gently until the eschalots become floppy, about 30 seconds.
  7. Serve: Plate the salad and sprinkle extra toasted sesame seeds on top. Add dollops of chilli crisp if desired for extra heat.
  8. Note on storage: The cucumbers will continue to release water over time, which dilutes the dressing flavor. Serve with a spoon to ensure plenty of dressing in each bite, especially if eating after a few hours or the next day.

Notes

  • The smashing technique helps release the cucumber flavors and gives a pleasing texture.
  • Using kosher or cooking salt is recommended for better drawing out water from cucumbers.
  • Choose your chilli crisp brand according to your tolerance for spice; Laoganma is preferred for balance.
  • Clear vinegar like rice vinegar maintains the salad’s bright color and flavor.
  • After resting, the salad becomes less intensely flavored as water is released, so stir well before serving.

Keywords: spicy cucumber salad, Asian cucumber salad, smashed cucumber, chilli crisp salad, sesame cucumber salad, quick salad recipe

Find it online: https://kitchenbyclara.com/spicy-asian-cucumber-salad-recipe/