Description
This Spicy Asian Cucumber Salad combines crisp smashed cucumbers with a flavorful dressing of chilli crisp, toasted sesame seeds, rice vinegar, soy sauce, and toasted sesame oil. It's a refreshing side dish with a perfect balance of heat and tang, making it a vibrant addition to any meal.
Ingredients
Scale
Salad
- 4 cucumbers (~20cm/8", scale up/down for shorter/longer)
- 3/4 tsp cooking/kosher salt
- 1 eschalot/French onion, halved then very thinly sliced
- 1 cup green onion, green part only finely sliced (1 large, 2 small stems)
Dressing
- 2 tbsp chilli crisp (crispy chilli oil) - Laoganma recommended
- 2 tsp white sesame seeds, toasted (save some for topping)
- 1 1/2 tbsp rice vinegar (can substitute any clear vinegar)
- 2 tsp soy sauce, all-purpose or light
- 2 tsp sesame oil, toasted (brown, not yellow)
Instructions
- Prepare Cucumbers: Rinse and dry the cucumbers. Using a rolling pin or the back of a knife, gently smash the cucumbers to create crevices. Chop into bite-sized pieces and place in a mixing bowl.
- Salt the Cucumbers: Sprinkle 3/4 tsp kosher salt over the cucumbers, tossing them to distribute evenly. Let them sit for about 30 minutes to draw out excess moisture.
- Drain Excess Water: After 30 minutes, drain the cucumbers and pat dry to remove excess water. This will keep the salad crisp and prevent sogginess.
- Prepare Aromatics: Thinly slice the eschalot (French onion) and finely slice the green parts of the green onions. Add these to the bowl with cucumbers.
- Make Dressing: In a small bowl, combine 2 tbsp chilli crisp, 1 1/2 tbsp rice vinegar, 2 tsp soy sauce, 2 tsp toasted sesame oil, and 2 tsp toasted white sesame seeds. Stir well to blend.
- Toss Salad: Pour the dressing over the cucumbers and aromatics, then toss everything thoroughly to coat and distribute flavors evenly.
- Garnish and Serve: Sprinkle additional toasted sesame seeds on top for garnish. Serve immediately or refrigerate briefly to enhance flavors before serving.
Notes
- Smashing cucumbers creates crevices that allow the dressing to cling better, enhancing flavor.
- The spice level is moderate when using Laoganma Crispy Chilli Oil; adjust chilli crisp quantity to your heat preference.
- If you prefer less heat, try substituting with a ginger sauce for a milder Smashed Cucumber alternative.
- To toast sesame seeds, dry roast them in a skillet over medium heat until fragrant and lightly browned.
- You can substitute rice vinegar with other clear vinegars if needed without significantly changing the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 100 kcal
- Sugar: 5 g
- Sodium: 615 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
