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Flavorful Spicy Asian Cucumber Salad Recipe with Easy Chili Crisp Topping

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A refreshing and crunchy Asian cucumber salad with a spicy, savory chili crisp topping that delivers a perfect balance of cool and heat. Quick and easy to prepare, this salad is perfect for lunches, potlucks, or snacks.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1 teaspoon salt
  • 2 scallions, thinly sliced (green and white parts)
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar or honey
  • 1 garlic clove, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots or onion
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon crunchy fried bits (fried garlic or shallots)

Instructions

  1. Rinse and dry the cucumbers. Slice them thinly, about 1/8 inch (3 mm) thick. Place the slices in a large bowl and sprinkle with 1 teaspoon salt. Toss gently and let sit for 15 minutes to draw out excess water.
  2. While cucumbers rest, heat 2 tablespoons vegetable oil in a small skillet over medium heat. Add minced garlic and shallots; sauté until golden and fragrant, about 2 minutes. Stir in crushed red pepper flakes, soy sauce, and sugar. Cook for another minute, then remove from heat. Let cool slightly, then fold in crunchy fried bits.
  3. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon sugar or honey, and 1 minced garlic clove until sugar dissolves. Adjust seasoning to taste.
  4. After 15 minutes, rinse the salted cucumbers under cold water to remove excess salt, then pat dry with paper towels.
  5. Toss the cucumbers with sliced scallions and the dressing. Mix gently to coat evenly. Let sit for 5 minutes to marry flavors.
  6. Spoon the chili crisp generously over the salad just before serving. Garnish with toasted sesame seeds.

Notes

For gluten-free, use tamari instead of soy sauce. For vegan, substitute honey with maple syrup or agave. Adjust crushed red pepper flakes to control heat. Salting cucumbers and rinsing afterward is essential to avoid sogginess. Make chili crisp on low-medium heat to avoid burning garlic and shallots. Salad tastes better if chilled for 10 minutes before serving but do not wait too long to keep cucumbers crisp.

Nutrition

Keywords: spicy cucumber salad, Asian cucumber salad, chili crisp, easy cucumber salad, quick salad recipe, vegan salad, gluten-free salad

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