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Spicy Asian cucumber salad with smashed cucumbers, chili crisp, red onion, green onions, and toasted sesame seeds.

Spicy Asian Cucumber Salad with Chili Crisp

Crunchy smashed cucumbers tossed with crispy chili oil, soy sauce, sesame oil, thinly sliced red onion, green onions, and toasted sesame seeds.
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Prep Time 15 minutes
Cook Time 0 minutes
rest time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Asian-Inspired
Calories: 100
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 Persian cucumbers or 2 small English cucumbers about 1½ pounds total (680 g)
  • ½ small red onion very thinly sliced, about 2½ ounces (70 g)
  • 2 green onions thinly sliced (20 g)
  • 3 tablespoons crispy chili oil or chili crisp including crunchy pieces (45 g)
  • 1 tablespoon low-sodium soy sauce 15 ml
  • 2 teaspoons toasted sesame oil 10 ml
  • 1 tablespoon toasted white sesame seeds 9 g

Equipment

  • Large cutting board
  • Large chef’s knife or rolling pin
  • Large mixing bowl
  • Colander or small bowl for draining
  • Measuring spoons
  • Salad spoon or tongs

Method
 

  1. Wash and thoroughly dry the cucumbers.
  2. Place the cucumbers on a sturdy cutting board.
  3. Gently smash each cucumber with the flat side of a large knife, a rolling pin, or the bottom of a heavy cup until it begins to split.
  4. Cut the smashed cucumbers into chunky bite-size pieces.
  5. Place the cucumber pieces in a colander or mixing bowl. Let them rest for 10 minutes, then drain away any released liquid.
  6. Transfer the drained cucumbers to a large mixing bowl.
  7. Add the thinly sliced red onion and green onions.
  8. Add the crispy chili oil, soy sauce, toasted sesame oil, and sesame seeds.
  9. Toss gently until all the cucumber pieces are coated.
  10. Let the salad rest for 5 to 10 minutes.
  11. Taste and adjust with a little more soy sauce or chili crisp only if needed.
  12. Serve immediately or chill briefly before serving.

Nutrition

Calories: 100kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gSodium: 420mgFiber: 1.5gSugar: 3g

Notes

  • The measurements are based on the photographed batch and should be checked against the quantities used during filming.
  • Persian cucumbers provide the best crunchy texture, but English cucumbers also work.
  • Avoid regular cucumbers with thick skin and large watery seeds unless you peel and deseed them first.
  • Different chili crisp brands vary significantly in spice and saltiness. Begin with less when using an unfamiliar brand.
  • Use both the chili oil and the crunchy chili pieces from the jar.
  • Drain the cucumber liquid before adding the dressing.
  • Slice the red onion very thinly so it does not overpower the salad.
  • Add the sesame oil carefully because its flavor is concentrated.
  • Use tamari or certified gluten-free soy sauce when preparing the salad for someone avoiding gluten.
  • This salad is best served the same day.
  • Freezing is not recommended.

 

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