Description
This Spicy Asian Cucumber Salad is a refreshing and vibrant side dish featuring smashed cucumbers tossed in a savory and spicy dressing made with chili crisp, toasted sesame seeds, rice vinegar, soy sauce, and sesame oil. The smashed cucumber technique creates perfect crevices to hold the flavorful dressing, delivering a balanced combination of cool, crisp cucumber and fiery heat. It's quick to prepare, perfect for warm days or as a zesty accompaniment to any meal.
Ingredients
Scale
Main Ingredients
- 4 cucumbers (~20cm/8", scale up/down for shorter/longer, Note 1)
- 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+ chili crisp (crispy chili oil) - Laoganma recommended
- 2 tsp white sesame seeds, toasted (save some for topping)
- 1 1/2 tbsp rice vinegar (sub any clear vinegar)
- 2 tsp soy sauce, all-purpose or light
- 2 tsp toasted sesame oil (brown, not yellow)
Instructions
- Prepare Cucumbers: Using a blunt knife or rolling pin, gently smash each cucumber to create cracks and crevices while keeping them mostly intact. Then cut the cucumbers into large chunks approximately 2-inch pieces.
- Salt the Cucumbers: Place the smashed cucumber pieces in a bowl and sprinkle with 3/4 teaspoon kosher salt. Toss well to coat and let sit for 30 minutes to draw out excess water for crisp texture.
- Prepare Aromatics: While cucumbers rest, thinly slice the eschalot (shallot) and finely slice only the green parts of the green onions. Toast sesame seeds in a dry pan over medium heat until fragrant, then set some aside for garnish.
- Mix Dressing: In a separate bowl, combine 2 tablespoons (or more to taste) of chili crisp, 1 1/2 tablespoons rice vinegar, 2 teaspoons soy sauce, 2 teaspoons toasted sesame oil, and toasted sesame seeds. Stir to blend the ingredients well.
- Combine Salad: After cucumbers have rested, drain any excess liquid then add the cucumbers, eschalot, and green onions to the dressing bowl. Toss everything to coat evenly with the spicy dressing.
- Serve: Transfer to a serving dish and sprinkle with the reserved toasted sesame seeds for a finishing touch. Serve chilled or at room temperature as a flavorful side dish.
Notes
- Use the smashing technique to create cracks in the cucumbers, which helps the dressing cling for better flavor infusion.
- Laoganma Crispy Chili Oil is the recommended chili crisp for an authentic spicy kick with crunchy texture.
- If you prefer less heat, substitute the chili crisp with a ginger sauce for a milder version.
- Any clear vinegar such as white vinegar or apple cider vinegar can substitute rice vinegar if unavailable.
- To toast sesame seeds, use a dry skillet over medium heat and stir frequently until fragrant and slightly golden to enhance flavor.
- Adjust chili crisp quantity to taste for more or less spiciness.
- This salad is best served fresh but can be refrigerated for up to a day to let flavors meld further.
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
