Spicy Asian Cucumber Salad with Chili Crisp
A cold salad of smashed cucumbers tossed with chili crisp, rice vinegar, soy sauce, and toasted sesame oil.
Equipment
- Large bowl
- Heavy knife or rolling pin
- Cutting board
Ingredients
Main Ingredients
- 4 medium cucumbers about 8 inches long, firm ones for the ideal crunch
- ¾ tsp kosher salt for salting the cucumbers
- 1 small shallot halved and very thinly sliced
- 1 cup green onion green parts only, thinly sliced
- 2 tbsp chili crisp crispy chili oil, with the oil and crunchy bits
- 2 tsp white sesame seeds toasted, plus extra for topping
- 1 ½ tbsp rice vinegar or any clear vinegar
- 2 tsp low sodium soy sauce all purpose or light
- 2 tsp toasted sesame oil the brown kind, not yellow
Instructions
Cooking
- Smash and salt. Smash the cucumbers with the flat of a knife until cracked, cut into bite size pieces, and toss with the kosher salt in a large bowl.
- Let them sweat. Leave the salted cucumbers for 10 minutes, then pour off the liquid that collects in the bowl.
- Add the dressing. Add the shallot, green onion, chili crisp, sesame seeds, rice vinegar, soy sauce, and sesame oil.
- Toss and rest. Toss until coated, then let the salad sit for 5 to 10 minutes so the flavors soak in.
- Serve. Top with extra sesame seeds and serve cold.
Notes
Substitutions: Use any clear vinegar in place of rice vinegar, and thinly sliced red onion in place of the shallot.
Tips: Firm cucumbers give the ideal crunch. Taste the chili crisp first and start with less if it is very hot.
Storage: Keep in an airtight container in the fridge for up to 2 days and drain off any liquid before serving.