Spicy Asian Cucumber Salad is a refreshing and vibrant dish that brings together the crispness of cucumbers with a delightful kick of spice. It’s a perfect side dish for any meal or a light snack on its own. This salad is not only easy to make but also packed with flavors that will excite your taste buds.
Why Make This Recipe
Making Spicy Asian Cucumber Salad is a great choice for several reasons. First, it’s quick to prepare, taking just a few minutes to whip up. Second, the ingredients are simple and easy to find, making it a convenient choice for everyone. Finally, the salad is healthy and refreshing, perfect for hot days or a light lunch. Plus, the spicy chili crisp adds an exciting flavor boost, making it a standout dish.
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+ chili crisp (crispy chili 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 (i.e. brown, not yellow)
Directions:
- Smash and salt the cucumbers. This step helps to release some moisture and flavor.
- Once the cucumbers are smashed, let them sit for about 10 minutes.
- Combine the cucumbers with sliced eschalot, green onions, chili crisp, sesame seeds, rice vinegar, soy sauce, and sesame oil in a large bowl.
- Toss everything gently until combined.
- Let the salad sit for another 5-10 minutes to enhance the flavors.
How to Serve Spicy Asian Cucumber Salad
You can serve Spicy Asian Cucumber Salad right away or after letting it chill in the fridge for a while. It works great as a side dish with grilled meats, spicy stir-fries, or just as a light snack. Garnish with a sprinkle of toasted sesame seeds on top for an extra touch.
How to Store Spicy Asian Cucumber Salad
To store Spicy Asian Cucumber Salad, keep it in an airtight container in the refrigerator. It’s best enjoyed fresh but can last for up to 2 days. Note that the cucumbers may become softer over time, so it’s ideal to eat it sooner rather than later.
Tips to Make Spicy Asian Cucumber Salad
- Use firm cucumbers for the best crunch.
- Adjust the amount of chili crisp based on your spice preference.
- Feel free to add other vegetables like carrots or bell peppers for more color and nutrition.
Variation
You can easily customize this recipe by adding additional ingredients like shredded carrots, red bell peppers, or even diced avocados for creaminess. This salad also works well with different types of vinegar, so feel free to experiment.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Just keep it covered in the fridge and serve it chilled.
2. What if I don’t have chili crisp?
You can substitute it with a dash of hot sauce, red pepper flakes, or any spicy oil you like.
3. Is this salad gluten-free?
Yes, if you use a gluten-free soy sauce, this salad can be gluten-free.
Enjoy making and indulging in your homemade Spicy Asian Cucumber Salad!
Spicy Asian Cucumber Salad
Ingredients
Salad Ingredients
- 4 pieces cucumbers (~20cm/8″) Use firm cucumbers for the best crunch.
- ¾ tsp cooking/kosher salt
- 1 piece eschalot/French onion, halved then very thinly sliced US: shallot
- 1 cup green onion, green part only finely sliced (1 large, 2 small stems)
- 2 tbsp chili crisp (crispy chili oil) Laoganma is recommended.
- 2 tsp white sesame seeds, toasted Save some for topping.
- 1 ½ tbsp rice vinegar Sub any clear vinegar.
- 2 tsp soy sauce, all-purpose or light
- 2 tsp sesame oil, toasted (i.e. brown, not yellow)
Instructions
Preparation
- Smash and salt the cucumbers. This helps to release some moisture and flavor.
- Once the cucumbers are smashed, let them sit for about 10 minutes.
- Combine the cucumbers with sliced eschalot, green onions, chili crisp, sesame seeds, rice vinegar, soy sauce, and sesame oil in a large bowl.
- Toss everything gently until combined.
- Let the salad sit for another 5-10 minutes to enhance the flavors.
