Asian Cucumber Salad Recipe
Asian Cucumber Salad is a delightful blend of refreshing cucumbers and spicy, flavorful dressing. This vibrant dish not only adds a splash of color to your table but also offers a perfect balance of crunch and zest. Ideal as a side dish or a light snack, this salad is a great way to introduce fresh, bold flavors into your meal.
Ingredients Overview
This recipe calls for fresh, simple ingredients that pack a punch. The star of the show, cucumbers, are chosen for their crisp texture and mild flavor. When selecting cucumbers, look for firm ones with dark green skin, avoiding any with soft spots or blemishes. Eschalots, or French onions, add a subtle sweetness and depth, while green onions bring a fresh, mild bite.
Chilli crisp, particularly the Laoganma brand, infuses the salad with a spicy, umami-rich kick. Toasted white sesame seeds not only enhance the flavor but also add a nutty aroma and crunchy texture. The dressing, made with rice vinegar, soy sauce, and toasted sesame oil, ties everything together with its tangy, savory notes.
Preparation Steps
To start, you’ll need to prepare the cucumbers by smashing them. This method, rather than simply slicing, allows the cucumbers to absorb more of the dressing. Use a meat mallet, rolling pin, or similar tool to hit the cucumbers until their sides burst open. Then, slice them in half lengthwise and cut into 2.5cm (1″) pieces.
Next, it’s essential to salt the cucumbers to draw out excess water. Toss the cucumber pieces with kosher or cooking salt and let them sit for 30 minutes. This step ensures the cucumbers maintain their crunch when mixed with the dressing. Afterward, drain and discard the salty water, but keep the cucumbers in the bowl.
Making the Dressing
Creating the dressing is straightforward yet crucial for the salad’s flavor. In a separate bowl, whisk together rice vinegar, soy sauce, and toasted sesame oil. The vinegar provides a sharp tang, the soy sauce adds depth and umami, and the sesame oil offers a rich, nutty essence.
Chilli crisp varies in spiciness depending on the brand. If using Laoganma, follow the recipe as is. Otherwise, adjust the amount to suit your taste. This step ensures the salad isn’t overwhelmingly spicy but still delivers a pleasant heat.
Combining and Serving the Salad
With the cucumbers ready and the dressing prepared, it’s time to bring everything together. Add finely sliced green onions, thinly sliced eschalots, toasted sesame seeds, dressing, and chilli crisp to the bowl with the cucumbers. Toss all the ingredients until the eschalots start to soften and the cucumbers are evenly coated.
For serving, garnish the salad with additional sesame seeds and extra dollops of chilli crisp if desired. This salad is best enjoyed fresh, but if you plan to serve it later, note that the cucumbers will continue to release water, slightly diluting the dressing. Serve with a spoon to ensure each bite is well-coated with the flavorful dressing.
Recipe Tips & Frequently Asked Questions
Storing the Salad: Keep the salad in an airtight container in the refrigerator for up to two days. The flavors will meld over time, but the cucumbers may release more water.
Maintaining Flavor and Texture: To keep the salad crisp, store the cucumbers and dressing separately and combine them just before serving.
Customizing the Salad: Add ingredients like crushed peanuts, fresh herbs (such as cilantro or mint), or a splash of lime juice to enhance the salad’s flavor profile.
What to Serve With This Recipe
This Asian Cucumber Salad pairs wonderfully with a variety of dishes. Consider serving it alongside grilled meats, such as chicken, beef, or pork, to balance out the richness with its refreshing crunch. It also complements seafood dishes, particularly grilled or fried fish.
For a vegetarian option, pair the salad with tofu or tempeh dishes. As a side, it goes well with rice-based dishes or noodle bowls, adding a fresh and spicy contrast to the meal. Additionally, serve it with a light, crisp white wine or a refreshing iced green tea to complete the experience.
Frequently Asked Questions
Why is my salad too spicy?: Chilli crisp spiciness varies by brand. Adjust the amount of chilli crisp to your taste, or add more cucumbers to balance the heat.
How can I prevent my salad from becoming watery?: Salting the cucumbers helps draw out excess water. Ensure you drain them well before mixing with the dressing.
Can I use different types of vinegar?: Yes, you can substitute rice vinegar with any clear vinegar, such as white wine vinegar or apple cider vinegar, for a slightly different flavor.
What are some variations for this recipe?: Experiment with adding different vegetables like bell peppers or carrots for extra crunch. You can also use different types of chilli oil or add a touch of honey for sweetness.
Ingredients
4 cucumbers (about 20cm/8″ each; adjust quantity for shorter or longer cucumbers, see Note 1)
3/4 tsp kosher or cooking salt
1 eschalot (French onion, also known as shallot in the US), halved and thinly sliced (see Note 2)
1 cup finely sliced green onion (green parts only; 1 large or 2 small stems)
2 tbsp+ chilli crisp (crispy chilli oil; Laoganma brand preferred, see Note 3)
2 tsp toasted white sesame seeds (reserve some for garnish)
DRESSING:
1 1/2 tbsp rice vinegar (or any clear vinegar as a substitute)
2 tsp soy sauce (light or all-purpose, see Note 4)
2 tsp toasted sesame oil (the brown variety, not yellow)
Instructions
SMASH & SALT CUCUMBERS
- Smash Using a meat mallet, rolling pin, or similar tool, hit the cucumbers until the sides burst open. Then, slice them in half lengthwise and cut into 2.5cm/1″ pieces.
- Salt for 30 minutes Place the cucumber pieces in a bowl and toss them with salt. Allow them to sit for 30 minutes to draw out the water (see Note 5). Drain and discard the salty water, but leave the cucumbers in the same bowl.
SALAD
- Whisk Dressing In a separate bowl, whisk together all the dressing ingredients.
- Adjust Spiciness Check the spiciness of your chosen chilli crisp, as it can vary by brand. If using Laoganma, follow the recipe as is; otherwise, adjust the amount to taste.
Toss3. Add the green onions, eschalots, sesame seeds, dressing, and chilli crisp to the cucumbers. Toss everything together until the eschalots become slightly wilted, which takes about 30 seconds. - Serve Garnish with additional sesame seeds and extra dollops of chilli crisp if desired. Note that cucumbers will continue to release water, so if serving after a few hours or the next day, there will be more dressing, albeit with a slightly less intense flavor. Serve with a spoon to ensure each bite is well-coated with the dressing.
Asian Cucumber Salad Recipe
Ingredients
- 4 cucumbers about 20cm/8″ each; adjust quantity for shorter or longer cucumbers, see Note 1
- 3/4 tsp kosher or cooking salt
- 1 eschalot French onion, also known as shallot in the US, halved and thinly sliced (see Note 2)
- 1 cup finely sliced green onion green parts only; 1 large or 2 small stems
- 2 tbsp+ chilli crisp crispy chilli oil; Laoganma brand preferred, see Note 3
- 2 tsp toasted white sesame seeds reserve some for garnish
DRESSING:
- 1 1/2 tbsp rice vinegar or any clear vinegar as a substitute
- 2 tsp soy sauce light or all-purpose, see Note 4
- 2 tsp toasted sesame oil the brown variety, not yellow
Instructions
SMASH & SALT CUCUMBERS
- Smash Using a meat mallet, rolling pin, or similar tool, hit the cucumbers until the sides burst open. Then, slice them in half lengthwise and cut into 2.5cm/1″ pieces.
- Salt for 30 minutes Place the cucumber pieces in a bowl and toss them with salt. Allow them to sit for 30 minutes to draw out the water (see Note 5). Drain and discard the salty water, but leave the cucumbers in the same bowl.
SALAD
- Whisk Dressing In a separate bowl, whisk together all the dressing ingredients.
- Adjust Spiciness Check the spiciness of your chosen chilli crisp, as it can vary by brand. If using Laoganma, follow the recipe as is; otherwise, adjust the amount to taste.
- Toss3. Add the green onions, eschalots, sesame seeds, dressing, and chilli crisp to the cucumbers. Toss everything together until the eschalots become slightly wilted, which takes about 30 seconds.
- Serve Garnish with additional sesame seeds and extra dollops of chilli crisp if desired. Note that cucumbers will continue to release water, so if serving after a few hours or the next day, there will be more dressing, albeit with a slightly less intense flavor. Serve with a spoon to ensure each bite is well-coated with the dressing.
