Spicy Asian Cucumber Salad
This easy spicy Asian cucumber salad recipe is a light, refreshing side dish that goes with nearly anything.
My daughter has been craving cucumber recipes lately, so I made this easy spicy Asian cucumber salad recipe after I saw it on Recipe Tin Eats. Salting the cucumber helps remove its excess liquid, smashing it helps the vinaigrette soak in better, and the chili crunch adds a ton of flavor and a nice spicy kick. My kids loved this salad because they devoured the whole bowl in one sitting, so I guess it will be on regular rotation!
Spicy Asian Cucumber Salad
Cucumber:
- 1 English cucumber, halved lengthwise
- 1/3 tsp kosher sea salt
Vinaigrette:
- 1/2 tbsp black vinegar **Can sub rice vinegar if needed
- 1/2 tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
Other Salad Ingredients:
- 1/4 small red onion, sliced thinly **can also use a shallot
- 1 green onion (greens only), sliced thinly
- 1 tbsp chili crisp crunch, to taste **such as Momofuku brand or homemade
- 1/2 tsp toasted white sesame seeds
How to Make a Spicy Asian Cucumber Salad
Smash the cucumber by smashing the cucumber halves with a meat mallet or rolling pin to make the sides burst open. Cut in half lengthwise then into 1-inch pieces. Place the cucumber in a strainer.
Salt the cucumber by sprinkling the salt over the cucumber pieces then toss to coat evenly. Set aside for 30 minutes to remove excess liquid from the cucumber. Discard the salty liquid.
Make the vinaigrette by combining the black vinegar, rice vinegar, soy sauce, and toasted sesame oil in a small dish; whisk well. Set aside to allow the flavors time to mingle.
Make the salad by placing the salted cumber (drained from liquid) in a large bowl. Add the shallot, green onion, chili crisp crunch, and toasted sesame seeds to the cucumber then pour the well-whisked vinaigrette on top; toss until evenly coated. Side Note: Test your chili crisp crunch since they vary by brand. Momofuku brand can be pretty spicy!
Serve immediately with extra toasted sesame seeds and chili crisp crunch. Enjoy!
Ingredients
Cucumber:
- 1 English cucumber halved lengthwise
- ⅓ tsp kosher sea salt
Vinaigrette:
- ½ tbsp black vinegar **Can sub rice vinegar if needed
- ½ tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
Other Salad Ingredients:
- ¼ small red onion sliced thinly **can also use a shallot
- 1 green onion greens only, sliced thinly
- 1 tbsp chili crisp crunch, to taste **such as Momofuku brand or homemade
- ½ tsp toasted white sesame seeds
Instructions
- Salt the cucumber by sprinkling the salt over the cucumber pieces then toss to coat evenly. Set aside for 30 minutes to remove excess liquid from the cucumber. Discard the salty liquid.
- Make the vinaigrette by combining the black vinegar, rice vinegar, soy sauce, and toasted sesame oil in a small dish; whisk well. Set aside to allow the flavors time to mingle.
- Make the salad by placing the salted cumber (drained from liquid) in a large bowl.
- Add the shallot, green onion, chili crisp crunch, and toasted sesame seeds to the cucumber then pour the well-whisked vinaigrette on top; toss until evenly coated. Side Note: Test your chili crisp crunch since they vary by brand. Momofuku brand can be pretty spicy!
- Serve immediately with extra toasted sesame seeds and chili crisp crunch. Enjoy!
This is one of my favourite summer salads!
Looks like a tasty and unique cucumber salad. I’ve never heard of mashing the cucumbers but it makes sense.
Very nice cange from the usual cucumber salad.
This looks delicious one for keeping the recipe of and trying it out. Thanks.
I hope all is well, sorry I have been so slow this year, buying the adjoining property as kept us more than busy with restoration! Cheers Diane