Description
This Spicy Asian Cucumber Salad features smashed cucumbers dressed in a vibrant, chili crisp sauce with toasted sesame seeds and fresh green onions. It offers a refreshing crunch with a perfect balance of heat and tang, making it a quick and flavorful side dish that’s easy to prepare.
Ingredients
Scale
Salad
- 4 cucumbers (~20cm/8", scale up/down for shorter/longer)
- 3/4 tsp cooking/kosher salt
- 1 eschalot/French onion, halved then very thinly sliced
- 1 cup green onion, green part only finely sliced (1 large, 2 small stems)
Dressing
- 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 substitute any clear vinegar)
- 2 tsp soy sauce (all-purpose or light)
- 2 tsp toasted sesame oil (brown, not yellow)
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly. Using the side of a knife or a rolling pin, gently smash each cucumber to create cracks and crevices. Cut them into bite-sized pieces and place into a bowl.
- Salt the Cucumbers: Sprinkle the cooking salt over the smashed cucumbers and toss lightly. Let them sit for about 30 minutes to draw out excess water, then drain any liquid that accumulates.
- Slice the Aromatics: Thinly slice the eschalot/French onion and finely chop the green parts of green onions. Set aside for use in the dressing.
- Make the Dressing: In a small bowl, combine the chilli crisp, toasted white sesame seeds, rice vinegar, soy sauce, and toasted sesame oil. Mix well until fully incorporated.
- Assemble the Salad: Add the sliced eschalot and green onions to the cucumbers. Pour the dressing over and toss everything gently to coat all pieces evenly.
- Garnish and Serve: Sprinkle some of the reserved toasted sesame seeds on top for added texture and flavor. Serve immediately or refrigerate for up to a few hours to let flavors meld.
Notes
- Smashing cucumbers creates crevices that hold onto the dressing better, enhancing flavor.
- If you prefer less heat, substitute the chilli crisp with a ginger sauce for a milder profile.
- Laoganma Crispy Chilli Oil is recommended for authentic flavor and balanced spice.
- Be sure to drain the cucumbers after salting to avoid a watery salad.
- This salad can be served as a side dish with Asian cuisines or as a refreshing snack.
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
