Description
A refreshing and spicy Asian cucumber salad combining crisp cucumbers with a flavorful dressing of chili crisp, sesame oil, soy sauce, and rice vinegar. This easy-to-make salad features smashed cucumbers that soak in a zesty dressing enhanced with toasted sesame seeds and green onions, perfect as a light appetizer or side dish.
Ingredients
Cucumbers
- 4 cucumbers (~20cm/8″ each, scale up/down for shorter/longer)
- 3/4 tsp cooking/kosher salt
Salad Dressing & Toppings
- 1 eschalot/French onion, halved then very thinly sliced
- 1 cup green onion, green part only finely sliced (1 large, 2 small stems)
- 2 tbsp chilli crisp (crispy chili oil, Laoganma recommended)
- 2 tsp white sesame seeds, toasted (reserve some for topping)
- 1 1/2 tbsp rice vinegar (or any clear vinegar)
- 2 tsp soy sauce (all-purpose or light)
- 2 tsp toasted sesame oil (brown sesame oil)
Instructions
- Smash Cucumbers: Use a meat mallet, rolling pin, or similar tool to gently strike the cucumbers, making their sides burst open. Then cut each cucumber lengthwise in half and into approximately 2.5cm (1″) pieces.
- Salt Cucumbers: Place the cucumber pieces in a bowl and toss them with 3/4 teaspoon of kosher salt. Let sit for 30 minutes to draw out excess water. Afterward, drain and discard the salty water, keeping the cucumbers in the same bowl.
- Prepare Dressing: In a separate bowl, whisk together rice vinegar, soy sauce, toasted sesame oil, 2 tablespoons of chili crisp, and 2 teaspoons of toasted white sesame seeds. Adjust chili crisp quantity according to spiciness preference.
- Add Aromatics: Add the thinly sliced eschalots and sliced green onions to the cucumber bowl.
- Toss Salad: Pour the dressing over the cucumbers and aromatics. Toss gently until the eschalots become slightly soft and floppy, roughly 30 seconds.
- Serve: Plate the salad and garnish with reserved toasted sesame seeds and additional dollops of chili crisp if desired.
- Enjoy: Note that the cucumbers will continue to release water over time, which can dilute the dressing. It’s best to eat the salad shortly after preparation or use a spoon to capture the flavorful dressing along with the salad.
Notes
- Use cucumbers approximately 20cm (8″) long for consistent texture, but scale quantity according to cucumber size.
- Eschalots are also called French onions or shallots in the US.
- Chili crisp sauces vary in spiciness by brand; adjust amount accordingly especially if not using Laoganma.
- Soy sauce can be all-purpose or light, depending on preference.
- Salting cucumbers removes excess water and helps the flavors concentrate.
