Description
A vibrant and spicy Asian cucumber salad featuring smashed cucumbers tossed in a flavorful dressing of chilli crisp, toasted sesame seeds, rice vinegar, soy sauce, and sesame oil. This refreshing salad offers a perfect balance of cool crunch and warm heat, ideal as a side dish to brighten up any meal.
Ingredients
Scale
Main Ingredients
- 4 cucumbers (~20cm/8")
- 3/4 tsp cooking/kosher salt
- 1 eschalot/French onion, halved then very thinly sliced (shallot)
- 1 cup green onion, green part only finely sliced (1 large, 2 small stems)
Dressing
- 2 tbsp chilli crisp (crispy chilli oil, Laoganma preferred)
- 2 tsp white sesame seeds, toasted (save 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, not yellow)
Instructions
- Prepare the Cucumbers: Wash and dry the cucumbers, then use the side of a knife or a rolling pin to gently smash each cucumber so it cracks and breaks into bite-sized pieces. This smashing technique creates crevices that absorb the dressing better.
- Salt the Cucumbers: Place the smashed cucumbers in a bowl, sprinkle with 3/4 tsp cooking or kosher salt, and toss well. Let them sit for 30 minutes to draw out excess water, ensuring a crisp texture.
- Slice Aromatics: While the cucumbers rest, thinly slice the eschalot or shallot and finely slice the green parts of the green onions. Set aside.
- Toast Sesame Seeds: Toast the white sesame seeds in a dry pan over medium heat until fragrant and lightly golden. Reserve some seeds for garnish.
- Make the Dressing: In a small bowl, combine 2 tablespoons of chilli crisp, toasted sesame seeds, 1 1/2 tablespoons rice vinegar, 2 teaspoons soy sauce, and 2 teaspoons toasted sesame oil. Stir to mix well.
- Drain and Toss: After the cucumbers have rested, drain and gently squeeze out any excess moisture. Return them to the bowl and add the sliced eschalot, green onions, and dressing. Toss everything together until evenly coated.
- Serve and Garnish: Transfer the salad to a serving dish and sprinkle with the reserved toasted sesame seeds. Serve immediately or chill briefly to let flavors meld.
Notes
- Use Laoganma Crispy Chilli Oil for an authentic and balanced spicy flavor.
- Smashing cucumbers instead of slicing creates better texture and allows the dressing to cling more effectively.
- If you prefer less spice, try the Smashed Cucumbers with ginger sauce as a milder alternative.
- Rice vinegar can be substituted with any clear vinegar like white wine vinegar for a similar tang.
- To make this dish gluten free, use gluten-free soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 100 kcal
- Sugar: 5 g
- Sodium: 615 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
