Description
This Spicy Asian Cucumber Salad is a refreshing and vibrant dish with a kick of heat from chilli crisp. Crunchy cucumbers, fragrant sesame seeds, and a flavorful dressing make this salad a perfect side for any Asian-inspired meal.
Ingredients
Units
Scale
Cucumbers:
- 4 cucumbers (~20cm/8″, scale up/down for shorter/longer)
- 3/4 tsp cooking/kosher salt
Dressing:
- 1 1/2 tbsp rice vinegar (sub any clear vinegar)
- 2 tsp soy sauce
- 2 tsp sesame oil, toasted
Others:
- 1 eschalot/French onion, halved then very thinly sliced
- 1 cup green onion, green part only finely sliced
- 2 tbsp+ chilli crisp
- 2 tsp white sesame seeds, toasted
Instructions
- Smash & salt cucumbers – Hit cucumbers with a meat mallet to burst open. Cut into pieces. Salt and let sit for 30 minutes.
- Salad – Whisk dressing. Toss cucumbers with green onion, eschalots, sesame seeds, dressing, and chilli crisp. Serve sprinkled with sesame seeds and more chilli crisp.
Notes
- Cucumbers release more water over time, enhancing the dressing flavors.
- Eschalots are more delicate than regular onions and meld better with the salad.
- Chilli crisp adds a crunchy, salty-sweet flavor. Adjust to taste if using a different brand.
- Leftovers are good for up to 24 hours but cucumbers may soften.
Nutrition
- Serving Size: 1 serving
- Calories: 100 cal
- Sugar: 5g
- Sodium: 615mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
