Spicy Asian Cucumber Salad
Recipe video above. If you love cucumbers, or even if you don't, you have to try this Asian cucumber salad recipe! Smashing is a classic Asian technique, it creates crevices for the chunky chilli dressing to nestle in. The perfect combination of refreshing and firecracker heat. OBSESSED!Spice le
Foto: RecipeTin EatsIngredients
- 4 cucumbers ((~20cm/8", scale up/down for shorter/longer, Note 1))
- 3/4 tsp cooking/kosher salt
- 1 eschalot/French onion (, halved then very thinly sliced (US: shallot) (Note 2))
- 1 cup green onion (, green part only finely sliced (1 large, 2 small stems))
- 2 tbsp + chilli crisp ((crispy chilli oil) - Laoganma is my fave (Note 3))
- 2 tsp white seame seeds (, toasted (save some for topping))
- 1 1/2 tbsp rice vinegar ((sub any clear vinegar))
- 2 tsp soy sauce (, all-purpose or light (Note 4))
- 2 tsp sesame oil (, toasted (ie brown, not yellow))
Steps
Smash - Hit cucumbers with a meat mallet, rolling pin or similar to make the sides burst open. Cut in half lengthwise then into 2.5cm/1" pieces.
Salt 30 min - Place in a bowl, toss with salt. Set aside for 30 minutes to draw out water (Note 5). Drain/strain and discard salty water, leave cucumbers in same bowl.
Whisk Dressing in a bowl.
CHECK spiciness of your chilli crisp - they vary by brand. If using Laoganma, stick with recipe, else adjust to taste.
Toss - Put green onion, eschalots, sesame seeds, dressing and chilli crisp in with the cucumbers. Toss until eschalots go floppy - ~30 seconds.
Serve, sprinkled with extra sesame seeds and dollops of chilli crisp if you dare!
Note: Water continues to come out of cucumbers so after few hours/next day, you'll have a lot more dressing but not as intense flavoured. So eat/serve with spoon to get plenty of dressing in every bite!
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