why make this recipe
Spicy Asian Cucumber Salad is a fresh and crunchy dish that adds a burst of flavor to any meal. It’s quick to prepare, uses simple ingredients, and is perfect for a light side dish or a refreshing snack. Plus, the combination of spice and tanginess makes it quite addictive!
how to make Spicy Asian Cucumber Salad
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 (US: shallot) (Note 2)
- 1 cup green onion, green part only finely sliced (1 large, 2 small stems)
- 2 tbsp+ chilli crisp (crispy chilli oil) – Laoganma is my fave (Note 3)
- 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 (Note 4)
- 2 tsp sesame oil, toasted (ie brown, not yellow)
Directions :
Smash & salt cucumbers
- Smash: Hit cucumbers with a meat mallet, rolling pin, or similar to make the sides burst open. Cut in half lengthwise then into 2.5cm/1" pieces.
- Salt 30 min: Place in a bowl, toss with salt. Set aside for 30 minutes to draw out water (Note 5). Drain/strain and discard salty water, leave cucumbers in the same bowl.
Salad
- Whisk Dressing in a bowl.
- CHECK spiciness of your chilli crisp – they vary by brand. If using Laoganma, stick with the recipe, else adjust to taste.
- Toss: Put green onion, eschalots, sesame seeds, dressing, and chilli crisp in with the cucumbers. Toss until eschalots go floppy – ~30 seconds.
- Serve, sprinkled with extra sesame seeds and dollops of chilli crisp if you dare!
- Note: Water continues to come out of cucumbers, so after a few hours/next day, you’ll have a lot more dressing but not as intense flavored. So eat/serve with a spoon to get plenty of dressing in every bite!
how to serve Spicy Asian Cucumber Salad
Serve Spicy Asian Cucumber Salad chilled. It’s a perfect side for grilled meats or a topping for rice dishes. You can also enjoy it on its own as a light snack.
how to store Spicy Asian Cucumber Salad
Store any leftover salad in an airtight container in the refrigerator. It is best eaten within a day or two, as the cucumbers will continue to release moisture and dilute the dressing.
tips to make Spicy Asian Cucumber Salad
- Make sure to smash the cucumbers well; this helps them absorb the dressing better.
- Adjust the amount of chilli crisp to suit your spice preference.
- Feel free to add other veggies, like shredded carrots or bell peppers, for extra color and crunch.
variation
You can swap the cucumbers for other crunchy vegetables, such as zucchini or radishes, for a different take on the salad.
FAQs
1. Can I use regular vinegar instead of rice vinegar?
Yes, any clear vinegar can be used as a substitute for rice vinegar.
2. How spicy is the salad?
The spice level depends on the type of chilli crisp you use. Start with less and add more to taste if needed.
3. Can I prepare this salad ahead of time?
Yes, but it’s best to eat it soon after making it for the freshest taste. If you prepare it ahead, keep it in the fridge and consume within a day for the best flavor and texture.
Spicy Asian Cucumber Salad
Ingredients
Main ingredients
- 4 pieces cucumbers (~20cm/8") Scale up/down for shorter/longer (Note 1)
- 3/4 tsp cooking/kosher salt
- 1 piece eschalot/French onion, halved then very thinly sliced (US: shallot) (Note 2)
- 1 cup green onion, green part only finely sliced (1 large, 2 small stems)
- 2 tbsp+ chilli crisp (crispy chilli oil) Laoganma is my fave (Note 3)
- 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 (Note 4)
- 2 tsp sesame oil, toasted (ie brown, not yellow)
Instructions
Preparation
- Smash cucumbers with a meat mallet or rolling pin to burst open the sides.
- Cut cucumbers in half lengthwise and then into 2.5cm/1" pieces.
- Toss with salt and set aside for 30 minutes to draw out water.
- Drain/strain and discard the salty water, leaving cucumbers in the same bowl.
Salad Assembly
- Whisk dressing ingredients in a bowl.
- Check the spiciness of your chilli crisp. Adjust to taste.
- Add green onion, eschalots, sesame seeds, dressing, and chilli crisp to the cucumbers.
- Toss until eschalots go floppy, about 30 seconds.
- Serve chilled, sprinkled with extra sesame seeds and dollops of chilli crisp.