Description
This Spicy Asian Cucumber Salad offers a refreshing crunch paired with a flavorful, fiery dressing featuring crispy chilli oil and toasted sesame. Using smashed cucumbers allows the dressing to deeply penetrate the vegetable, making each bite bursting with a perfect balance of heat, tang, and savory notes—ideal as a vibrant side dish or light snack.
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, about 1 large or 2 small stems)
Dressing
- 2 tbsp chilli crisp (crispy chilli oil, Laoganma recommended)
- 1 1/2 tbsp rice vinegar (or any clear vinegar)
- 2 tsp soy sauce (all-purpose or light)
- 2 tsp sesame oil (toasted, brown, not yellow)
- 2 tsp white sesame seeds (toasted, save some for topping)
Instructions
- Prep the Cucumbers: Wash the cucumbers and trim the ends. Place them in a large bowl and sprinkle with 3/4 tsp cooking/kosher salt. Let them sit for 30 minutes to draw out excess water, which helps keep the salad crisp.
- Smash the Cucumbers: After 30 minutes, drain the liquid and lightly smash each cucumber with the side of a knife or a rolling pin until it cracks and breaks apart into chunks, creating crevices for the dressing to absorb better.
- Slice Aromatics: Thinly slice the eschalot or French onion and finely slice the green part of the green onions. Combine these with the smashed cucumbers in a mixing bowl.
- Toast Sesame Seeds: In a dry skillet over medium heat, toast the white sesame seeds until fragrant and lightly golden, about 2-3 minutes. Set aside some for garnish.
- Make the Dressing: In a small bowl, whisk together 2 tbsp chilli crisp, 1 1/2 tbsp rice vinegar, 2 tsp soy sauce, 2 tsp toasted sesame oil, and the toasted sesame seeds until well combined.
- Combine Salad and Dressing: Pour the dressing over the smashed cucumber mixture and toss well to coat all the pieces evenly.
- Serve: Transfer the salad to a serving bowl, garnish with reserved sesame seeds, and enjoy immediately or chilled for a more refreshing taste.
Notes
- Using the smashing technique creates crevices in the cucumber that allow the dressing to penetrate deeply, enhancing flavor.
- Laoganma Crispy Chilli Oil is recommended for the chilli crisp as it provides a balanced heat and texture.
- If you prefer less heat, substitute chilli crisp with a ginger sauce for a milder version.
- Salt the cucumbers ahead of time to remove excess moisture and keep the salad crisp and refreshing.
- You can adjust the amount of chilli crisp based on your preferred spice level.
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
