Spicy Asian Cucumber Salad

This Spicy Asian Cucumber Salad brings the heat, the crunch, and the umami in under 15 minutes. With chili crisp, rice vinegar, and crisp cucumbers, it’s the ultimate no-cook recipe for summer days and bold palates.

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Prep Time 15

Total Time 15

Servings: 4 servings

Course: Salad

Cuisine: ASIAN

Calories: 250

Ingredients Method Notes

Ingredients

For the Cucumber Base

4 pieces long cucumbers Persian or English cucumbers (~20 cm each)
0.75 tsp kosher or cooking salt
1 piece French shallot or US shallot, halved and thinly sliced
1 cup green onion tops green parts only, thinly sliced

For the Dressing

1.5 tbsp rice vinegar or substitute with any clear vinegar
2 tsp light or all-purpose soy sauce
2 tsp toasted sesame oil use dark brown version for nutty finish

Add-Ins & Toppings

2 tbsp chili crisp adjust to taste, Laoganma brand recommended
2 tsp white sesame seeds toasted; save some for garnish

Method

1. Smash the Cucumbers: Place cucumbers on a cutting board. Lightly smash with a rolling pin or meat mallet until skins crack. Halve lengthwise and cut into 1-inch chunks.
2. Salt the Cucumbers: Toss cucumber chunks with salt and let sit for 30 minutes to draw out water. Drain well without rinsing.
3. Mix the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, and sesame oil. Add chili crisp to taste, depending on your spice tolerance.
4. Toss the Salad: In a large bowl, combine drained cucumbers, green onions, sliced shallots, sesame seeds, chili crisp, and dressing. Toss gently until evenly coated.
5. Serve and Garnish: Transfer to serving bowl. Top with extra sesame seeds and chili crisp if desired. Serve immediately or chill briefly.

Notes

For extra crunch, toast your own sesame seeds in a dry skillet. Adjust chili crisp to your heat preference. For protein, add grilled chicken, tofu, or boiled egg. Salad tastes best within 24 hours. Not freezer-friendly.