Spicy Asian Cucumber Salad
A refreshing salad that combines crisp cucumbers with a delightful kick of spice, perfect as a side dish or a light snack.
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.
Notes
Serve immediately or chill in the fridge for a while. Garnish with toasted sesame seeds for extra flavor. Store in an airtight container in the refrigerator and consume within 2 days.