Spicy Asian Cucumber Salad
A refreshing yet spicy Asian cucumber salad that combines smashed cucumbers and a fiery dressing.
Equipment
- meat mallet
- bowl
Ingredients
Cucumbers
- 4 cucumbers Lebanese cucumbers ~20cm/8" each
- ¾ teaspoon cooking/kosher salt
Vegetables
- 1 eshalot French onion halved then very thinly sliced
- 1 cup green onion green part only, finely sliced
Dressing Ingredients
- 1 ½ tablespoon rice vinegar sub any clear vinegar
- 2 teaspoon soy sauce all-purpose or light
- 2 teaspoon sesame oil toasted
Toppings
- 2 tablespoon chilli crisp Laoganma is recommended
- 2 teaspoon white sesame seeds toasted, save some for topping
Instructions
Preparation
- Smash cucumbers with a meat mallet or rolling pin to make the sides burst open. Cut in half lengthwise and then into 2.5cm/1" pieces.
- Place smashed cucumbers in a bowl, toss with salt, and set aside for 30 minutes to draw out water. Drain and discard the salty water.
Mixing the Salad
- Whisk together the dressing ingredients in a bowl.
- Check the spiciness of your chilli crisp and adjust to taste if necessary.
- Toss cucumbers with green onion, eschalots, sesame seeds, dressing, and chilli crisp until eschalots go floppy, about 30 seconds.
- Serve sprinkled with extra sesame seeds and dollops of chilli crisp.
Notes
Use four Lebanese cucumbers or two longer English cucumbers. Smashing cucumbers draws out excess water, making the dish less watery and more flavorful.
Nutrition
Serving: 1servingCalories: 100kcalCarbohydrates: 10gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 615mgPotassium: 504mgFiber: 3gSugar: 5gVitamin A: 466IUVitamin C: 15mgCalcium: 64mgIron: 1mg
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