Description
This Spicy Asian Cucumber Salad is a refreshing and zesty side dish bursting with bold flavors. Featuring crisp cucumbers combined with a tangy rice vinegar dressing, aromatic sesame oil, and a fiery kick from chili crisp, this salad is perfect for cooling down spicy meals or adding a vibrant crunch to any table setting. Toasted sesame seeds and fresh green onions add texture and depth, making it an easy yet sophisticated accompaniment for Asian-inspired meals.
Ingredients
Scale
Cucumbers & Vegetables
- 4 cucumbers (~20cm/8″ each, adjust for size)
- 1 eschalot or French onion, halved and very thinly sliced (shallot)
- 1 cup green onions, green part only, finely sliced (about 1 large or 2 small stems)
Seasonings & Dressings
- 3/4 tsp cooking or kosher salt
- 2 tbsp+ chili crisp (crispy chili oil, recommend Laoganma brand)
- 1 1/2 tbsp rice vinegar (or any clear vinegar)
- 2 tsp soy sauce (all-purpose or light soy sauce)
- 2 tsp toasted sesame oil (brown sesame oil, not yellow)
- 2 tsp white sesame seeds, toasted (plus extra for topping)
Instructions
- Prepare the cucumbers: Start by washing the cucumbers thoroughly. Slice them lengthwise into halves or quarters depending on preference, then chop into bite-sized pieces. Sprinkle 3/4 tsp of kosher or cooking salt over the cucumbers and toss to combine. Let them sit for about 5 minutes to release excess water, then drain or pat dry with paper towels. This step ensures crispness in the final salad.
- Assemble the salad: In a large bowl, combine the thinly sliced eschalot, finely sliced green onions, and toasted white sesame seeds. Add the drained cucumbers to the bowl. Drizzle in 2 tbsp or more of chili crisp, depending on your desired spice level. Pour in 1 1/2 tbsp rice vinegar, 2 tsp soy sauce, and 2 tsp toasted sesame oil. Mix everything gently but thoroughly to evenly coat the vegetables with the flavorful dressing. Taste and adjust seasoning if needed. Garnish with additional toasted sesame seeds before serving.
Notes
- Note 1: Choose cucumbers that are firm and fresh. Seedless varieties like English cucumber can be used for less bitterness.
- Note 2: Eshalot or shallots add a mild onion flavor; substitute with a small red onion if unavailable.
- Note 3: Chili crisp is a spicy, crunchy chili oil condiment widely used in Asian cooking. Laoganma is a popular brand but any similar chili oil with crispy bits will work.
- Note 4: Use light soy sauce for a less salty, more delicate flavor or all-purpose soy sauce if preferred.
- This salad is best served chilled or at room temperature for maximum freshness.
