Spicy Asian Cucumber Salad
User Reviews
5
Spicy Asian Cucumber Salad
Description
The salad begins by smashing cucumbers to break their skin and create uneven surfaces that absorb the vibrant dressing well. After slicing into bite-sized pieces, the cucumbers are salted and drained for 30 minutes to draw out excess water, preventing the dressing from becoming diluted. The dressing combines rice vinegar’s tang, soy sauce’s saltiness, and toasted sesame oil’s nutty aroma, balanced with the crisp, bold flavor of chili crisp, a spicy and crunchy chili oil condiment.
Thinly sliced eschalots and green onions add mild sharpness and freshness, while toasted sesame seeds contribute a subtle crunch and earthiness. Tossing the ingredients together allows the flavors and textures to meld, softening the eschalots slightly while maintaining the cucumbers’ crispness. Over time, excess moisture released from cucumbers intensifies dressing volume but mildens flavor, so it’s best eaten within 24 hours for optimum texture.
This salad pairs well as a refreshing side dish for heavier Asian meals or grilled meats, providing a contrast of spice, acidity, and cool crunch. Adjust chili crisp quantity based on preferred spice levels.
Different cucumber varieties like Lebanese or Persian cucumbers suit the recipe, with alternatives for eschalots and soy sauce noted to preserve flavor balance.
Ingredients
- 4 cucumber ~20cm/8", scale up/down for shorter/longer, Note 1
- 3/4 tsp kosher salt cooking salt
- 1 eschalot halved then very thinly sliced (US: shallot) (Note 2, or French onion
- 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
Dressing:
- 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
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 same bowl.
Salad
- Whisk Dressing in a bowl.
- CHECK spiciness of your chilli crisp - they vary by brand. If using Laoganma, stick with 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 few hours/next day, you'll have a lot more dressing but not as intense flavoured. So eat/serve with spoon to get plenty of dressing in every bite!
Notes
- Use Lebanese or Persian cucumbers, or 2 English cucumbers cut in half for similar results.
- Substitute eschalot with finely sliced small red onion if needed.
- Choose a chili crisp that is crunchy and flavorful; Laoganma is a common choice but adjust quantity based on brand heat.
- Use all-purpose or light soy sauce; avoid dark or sweet soy to keep balanced flavor.
- Salting cucumbers pulls moisture to keep dressing from becoming too diluted; discard salty water before tossing.
- Best enjoyed within 24 hours as cucumbers soften over time and release more liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as a side
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100cal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 615mg | 26% |
| Potassium | 504mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 15mg | 17% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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