Crispy Asian Smashed Cucumber Salad with Spicy Sesame Chili Crisp
A quick and easy Asian-inspired smashed cucumber salad featuring a spicy sesame chili crisp dressing that delivers a refreshing crunch and bold flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Asian
Ingredients
- 2 large English cucumbers
- 3 tablespoons spicy sesame chili crisp
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce (low sodium preferred)
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- 2 green onions, thinly sliced
- Salt to taste
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Wash and dry the cucumbers thoroughly.
- Trim the ends of the cucumbers to remove any bitterness.
- Place a cucumber on a cutting board and gently smash it lengthwise with a rolling pin or heavy pan until it cracks and breaks into 1-2 inch chunks.
- Cut the smashed cucumbers into bite-sized pieces.
- Place cucumber pieces in a large bowl, sprinkle with about 1 teaspoon salt, toss gently, and let sit for 10 minutes to draw out excess water.
- In a small bowl or jar, whisk together spicy sesame chili crisp, rice vinegar, soy sauce, toasted sesame oil, and minced garlic until well combined.
- Drain any liquid released by the cucumbers after 10 minutes but do not rinse. Return cucumbers to the bowl.
- Pour the dressing over the cucumbers and toss gently to coat evenly.
- Add the sliced green onions and toss lightly.
- Optionally, sprinkle toasted sesame seeds on top for extra crunch and nuttiness.
- Serve immediately or chill for up to an hour to let flavors meld.
Notes
Do not pulverize cucumbers when smashing; just crack them to create more surface area. Salt cucumbers and let sit to draw out excess moisture to prevent sogginess. Use tamari instead of soy sauce for gluten-free. Adjust chili crisp amount to control heat level. Toss gently to avoid bruising cucumbers. Salad is best served fresh but can be chilled for up to an hour. Store in airtight container in refrigerator for up to 2 days, drain excess liquid before serving.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 90
- Fat: 7
- Carbohydrates: 5
- Protein: 1
Keywords: smashed cucumber salad, spicy sesame chili crisp, Asian cucumber salad, quick cucumber salad, easy cucumber salad, refreshing salad, gluten-free salad, vegan salad