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This Spicy Asian Cucumber Salad is my go—to side for summer cookouts and quick weeknight dinners alike. What I love most is how it transforms simple cucumbers into a dish full of punchy flavors and vibrant crunch. Every bite is cooling at first, then spicy and savory from chili crisp and toasted sesame oil. If you are craving something fresh that wakes up your palate, you will love this.
The first time I made this, it was for a last minute barbecue and everyone kept asking for the recipe. Now my friends expect me to bring it to every gathering.
Ingredients
- Cucumbers: Select firm English cucumbers or Persian cucumbers as they stay crisp and their thinner skins are pleasant to eat
- Kosher salt: Helps draw out water from the cucumbers which keeps the salad from getting watery and seasons the veggies through
- French onion or shallot: Thinly sliced for mild oniony bite, it softens into the salad dressing
- Green onion: Use the green tops for freshness, their mild flavor brightens the dish
- Chili crisp: The magic ingredient infuses a roasted spicy kick, make sure yours is well balanced in flavor, Laoganma is excellent
- White sesame seeds: Toast lightly for nutty aroma, keep a few for topping
- Rice vinegar: Offers a gentle acidic tang, you can swap in apple cider or any clear vinegar if needed
- Soy sauce: Adds savory depth and umami, choose low sodium if you are sensitive to salt
- Toasted sesame oil: Nutty and aromatic, always use the dark toasted kind for the best flavor
Instructions
- Smash and Prepare Cucumbers:
- Begin by smashing the cucumbers using a sturdy tool such as a meat mallet or rolling pin, you want the sides to split open slightly. This technique allows the dressing to penetrate deeply. Slice the smashed cucumbers lengthwise and then into bite sized pieces about one inch long.
- Salt and Drain:
- Transfer the cucumbers to a large bowl. Sprinkle with kosher salt and toss to coat evenly. Leave them to rest for thirty minutes. This step draws out excess water so the salad stays crunchy and not soggy. Afterward, drain and discard the liquid but keep the cucumbers in the same bowl.
- Mix Dressing:
- In a separate bowl, whisk together rice vinegar, soy sauce, and toasted sesame oil until combined. Taste and adjust seasoning if needed.
- Combine Salad Ingredients:
- Add the thinly sliced green onion and shallot to the cucumbers. Sprinkle in most of the toasted sesame seeds. Pour over the dressing and two tablespoons of chili crisp. Toss everything gently for about thirty seconds until the onions soften and the cucumbers are coated well.
- Adjust Spiciness and Finish:
- Taste the salad and add more chili crisp if you want it hotter. Depending on your chili crisp’s brand the heat can vary. Finish by scattering extra sesame seeds and a few small dollops of chili crisp as garnish.
- Serve:
- Enjoy immediately for the proudest crunch or let sit for up to an hour for deeper flavor. But remember that after several hours the cucumbers will let out more liquid and the flavor will be less intense, so serve with a spoon to get every bit of the zesty dressing.
Whenever I open a fresh jar of chili crisp I think of my grandmother who always had her secret stash in the fridge. She loved spicy snacks and used to pile extra cucumbers onto her bowl just for the tingling heat.
Storage Tips
Keep leftover salad in a sealed container in the fridge for up to two days. I recommend draining off excess liquid before storing for the crunchiest results. If the salad sits longer than that the cucumbers may lose their snap but will still taste good.
Ingredient Substitutions
If you cannot find Laoganma chili crisp try any other crispy chili oil or even a homemade blend of fried garlic oil and chili flakes. For soy free eaters, tamari or coconut aminos works beautifully. Regular brown or red onions can stand in for French onion if needed.
Serving Suggestions
Serve as a starter for Chinese style meals or as a picnic side dish. It is also great as a cool topping on rice bowls or tucked into wraps. When it is really hot outside I sometimes eat a whole bowl with seared tofu for a light lunch.
Cultural Context
Smashed cucumber salads have their roots in Sichuan cuisine where the smashing technique adds rustic charm and lets the spicy dressing get into every crevice. While this version uses pantry friendly ingredients it draws inspiration from traditional cool salads found across Asia.
Seasonal Adaptations
Choose the freshest cucumbers during summer for best crunch. Add radishes or thinly sliced carrots in early spring. In colder months toss in some julienned bell peppers for color.
Success Stories
My friend who claimed to dislike cucumbers was converted after trying this salad at our cookout. It has become her signature potluck dish now.
Freezer Meal Conversion
This salad is not freezer friendly. Cucumbers will turn soggy and lose their crunch so always serve fresh.
This salad is as easy as it is crave worthy. Enjoy big crunchy bites and the bright, spicy dressing all summer long.
Recipe FAQs
- → How do you prepare the cucumbers?
Smashed cucumbers are salted for 30 minutes to draw out water, then cut into bite-sized pieces for extra crunch.
- → What makes this salad spicy?
The spiciness comes from chilli crisp, a flavorful oil packed with crispy chilli bits and aromatics.
- → Can I use regular onions instead of eschalots?
Thinly sliced red onions can be substituted, though eschalots provide a milder, sweeter flavor.
- → How should I serve this salad?
Serve chilled and garnish with extra sesame seeds and green onions for added crunch and visual appeal.
- → Will the salad get watery if made ahead?
Water will continue to release from cucumbers over time, so it's best enjoyed soon after tossing.