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–+ servings

Asian Cucumber Salad Recipe

This Asian Cucumber Salad combines crunchy cucumbers with a spicy, tangy dressing made from chilli crisp, soy sauce, and sesame oil. It's a refreshing and flavorful side dish perfect for any meal.
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Prep Time 7 minutes
Cook Time 30 minutes
Total Time 37 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: asian
Ingredients Method Notes

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

Method
 

SMASH & SALT CUCUMBERS
  1. 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.
  2. 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
  1. Whisk Dressing In a separate bowl, whisk together all the dressing ingredients.
  2. 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.
  3. 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.
  4. 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.

Notes

Cucumbers – I use four Lebanese cucumbers, common in Australia, similar to Persian cucumbers in the US, though slightly smaller. Alternatively, use 2 longer English/telegraph cucumbers, about 30cm/1 foot each.
Eschalot/French Onion – Known as shallots in the US, they are milder and more delicate than regular onions, blending seamlessly into the salad. You can substitute with half a small red onion, finely sliced.
Chilli Crisp – Laoganma is a popular choice, available in large grocery and Asian stores. It offers a crunchy, salty-sweet flavor with mild spiciness. Look for jars labeled CRISPY, CRUNCHY, or CRUNCH. Great for leftovers in dishes like Chilli Crisp Noodles.
Soy Sauce – Use all-purpose or light soy sauce. Avoid dark soy sauce (too intense) or sweet soy sauce (too sweet).
Smashing/Salting – This technique removes excess water from cucumbers, preventing a watery salad.
Storage – Best consumed within 24 hours as cucumbers may become too soft.
Nutrition per serving, assuming 4 servings as a side.

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