Spicy Asian Cucumber Salad (Print Version)
Cool cucumbers tossed with spicy chilli crisp, sesame, and aromatic onions for vibrant flavor.
# Ingredients:
→ Produce
01 -
4 cucumbers, approximately 8 inches each
02 -
1 eschalot (French shallot), halved and very thinly sliced
03 -
1 cup green onion, green parts only, finely sliced (from 1 large or 2 small stalks)
→ Seasonings
04 -
3/4 teaspoon kosher salt
05 -
2 tablespoons chilli crisp (crispy chili oil), plus more to taste
06 -
2 teaspoons white sesame seeds, toasted, divided
→ Dressing
07 -
1 1/2 tablespoons rice vinegar or clear vinegar
08 -
2 teaspoons all-purpose or light soy sauce
09 -
2 teaspoons toasted sesame oil
# Steps:
01 -
Using a meat mallet or rolling pin, strike the cucumbers until the skins split. Slice lengthwise, then cut into 1-inch pieces.
02 -
Place cucumber pieces in a bowl and toss with kosher salt. Let stand for 30 minutes to draw out excess moisture.
03 -
Drain and discard the released liquid from cucumbers, keeping the salted cucumbers in the same bowl.
04 -
In a separate bowl, whisk together rice vinegar, soy sauce, and toasted sesame oil until fully combined.
05 -
Taste your chili crisp to determine its heat level. Adjust the quantity for desired spiciness.
06 -
Add green onion, eschalots, 1 teaspoon toasted sesame seeds, prepared dressing, and chili crisp to the cucumbers. Toss for about 30 seconds until the eschalots soften.
07 -
Transfer salad to a serving plate and garnish with remaining sesame seeds and extra chili crisp if desired.
# Notes:
01 -
For best flavor and texture, serve the salad soon after mixing. Over time, cucumbers will continue to release water, diluting the intensity of the dressing.