Name: Spicy Asian Cucumber Salad Recipe
Prep time: 7 min
Total time: 7 min
Cuisine: Asian
Ingredients: 4 cucumbers (~20cm/8″ each, scale up or down for size); 3/4 tsp cooking or kosher salt; 1 eschalot (French onion), halved and very thinly sliced; 1 cup green onions (green parts only), finely sliced (about 1 large or 2 small stems); 2 tbsp chilli crisp (crispy chilli oil, Laoganma brand recommended); 2 tsp toasted white sesame seeds (reserve some for topping); 1 1/2 tbsp rice vinegar (can substitute any clear vinegar); 2 tsp soy sauce (all-purpose or light soy sauce); 2 tsp toasted sesame oil (brown sesame oil preferred, not the lighter yellow kind)

Description

This vibrant Spicy Asian Cucumber Salad is a refreshing and flavorful side dish featuring crisp cucumbers tossed with a zesty dressing made from chilli crisp, sesame oil, soy sauce, and rice vinegar. Garnished with toasted sesame seeds and fresh herbs, it offers a perfect balance of heat, tang, and crunch that complements a variety of meals.

Ingredients

Scale

Main Ingredients

4 cucumbers (~20cm/8″ each, scale up or down for size)
3/4 tsp cooking or kosher salt
1 eschalot (French onion), halved and very thinly sliced
1 cup green onions (green parts only), finely sliced (about 1 large or 2 small stems)

Dressing & Garnish

2 tbsp chilli crisp (crispy chilli oil, Laoganma brand recommended)
2 tsp toasted white sesame seeds (reserve some for topping)
1 1/2 tbsp rice vinegar (can substitute any clear vinegar)
2 tsp soy sauce (all-purpose or light soy sauce)
2 tsp toasted sesame oil (brown sesame oil preferred, not the lighter yellow kind)

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Instructions

Prepare the Cucumbers: Wash and dry the cucumbers, then slice them thinly into rounds or half-moons depending on preference. Place the sliced cucumbers in a large bowl and sprinkle with 3/4 teaspoon of kosher or cooking salt. Toss gently to coat, then set aside for about 5-7 minutes to draw out excess moisture, which helps to keep the salad crisp.
Make the Dressing and Combine: In a separate small bowl, mix together 2 tablespoons of chilli crisp, 1 1/2 tablespoons rice vinegar, 2 teaspoons soy sauce, and 2 teaspoons toasted sesame oil until well combined. Add the thinly sliced eschalot and green onions to the cucumbers, then pour the dressing over. Toss everything gently but thoroughly to coat all the pieces evenly. Sprinkle toasted white sesame seeds on top and give a final light toss before serving.

Notes

Note 1: Adjust the number of cucumbers according to their size or how many servings you want to make.
Note 2: Eshalot (French onion) can be substituted with a regular shallot if unavailable.
Note 3: Chilli crisp adds both heat and crunch—Laoganma brand is highly recommended for authentic flavor.
Note 4: Use all-purpose or light soy sauce according to your taste preferences; light soy sauce is less salty.