Spicy Cucumber Salad Recipe

This Spicy Cucumber Salad Recipe is a refreshing yet fiery side dish that has become a viral sensation for good reason. By using the traditional Asian technique of smashing the cucumbers, you create the perfect nooks and crannies for a bold, savory dressing to cling to every single bite. Whether you are serving it as a light snack or a vibrant side dish, this recipe delivers an addictive crunch and a firecracker heat that will keep you coming back for more.

Why You Will Love This Recipe

You are going to fall in love with this Spicy Cucumber Salad Recipe because it perfectly balances refreshing textures with intense, savory flavors. The “smashing” technique is not only fun and therapeutic after a long day, but it is also functional, ensuring that the dressing doesn’t just slide off the cucumber. It is incredibly quick to whip up, making it the ideal choice for busy weeknights or as a last-minute addition to a dinner party. Plus, the use of chili crisp provides a unique, crunchy texture and a complex heat that is far more sophisticated than standard hot sauce.

Ingredients

• 4 Lebanese or Persian cucumbers (approximately 7-8 inches long)
• 3/4 teaspoon cooking salt or kosher salt
• 1 eschalot (French onion), halved and very thinly sliced
• 1 cup green onion, green parts only, finely sliced
• 2 tablespoons (or more) chili crisp oil, such as Laoganma brand
• 2 teaspoons toasted white sesame seeds
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons light or all-purpose soy sauce
• 2 teaspoons toasted sesame oil

Step-by-Step Instructions

1. Smash the Cucumbers: Place the cucumbers on a cutting board and hit them with a meat mallet, rolling pin, or a heavy pan. You want them to burst open down the sides without turning them into complete mush.
2. Slice into Pieces: Cut the smashed cucumbers lengthwise down the middle, then chop them into 1-inch (2.5cm) pieces.
3. Salt and Rest: Place the cucumber pieces in a large bowl and toss them with the salt. Let them sit for 30 minutes. This process draws out excess water, which prevents the salad from becoming watery and ensures the flavor remains intense.
4. Drain the Liquid: After 30 minutes, drain and discard the salty water that has pooled at the bottom of the bowl. You can use a colander or simply hold the cucumbers back with your hand.
5. Prepare the Dressing: In a separate small bowl, whisk together the rice vinegar, soy sauce, and toasted sesame oil until the mixture is well-combined and slightly thickened.
6. Combine and Toss: Add the sliced eschalots, green onions, sesame seeds, and the prepared dressing to the bowl with the cucumbers.
7. Add the Heat: Spoon in the chili crisp oil. Start with 2 tablespoons, but feel free to add more if you prefer a higher spice level.
8. Final Mix: Toss everything together for about 30 seconds until the eschalots become slightly floppy and everything is well-coated. Serve immediately.

Expert Tips / Pro Tips

To get the most out of your Spicy Cucumber Salad Recipe, do not skip the salting step. This is the secret to a professional-grade salad; it seasons the cucumber all the way through and prevents the dressing from being diluted by cucumber juice. When choosing your chili crisp, look for jars that specifically use the words crispy or crunch on the label. Brands like Laoganma are a global favorite because they offer a savory depth that isn’t just about heat. Finally, when smashing, aim for a “controlled burst”—you want craggy edges to catch the oil, not a cucumber puree.

Variations & Substitutions

If you cannot find Lebanese or Persian cucumbers, English (Telegraph) cucumbers are an excellent substitute; just use two instead of four. For those who find eschalots difficult to work with, you can use a small red onion, but be sure to slice it paper-thin using a mandolin to ensure it melds well with the other ingredients. If you want to avoid the heat entirely, you can swap the chili crisp for a ginger-based sauce. For the vinegar, while rice vinegar is preferred for its mildness, you can use apple cider vinegar or white wine vinegar in a pinch.

Serving Suggestions

This Spicy Cucumber Salad Recipe is incredibly versatile. It pairs beautifully with grilled meats, particularly fatty cuts like pork belly or ribeye, as the acidity cuts through the richness. It is also a fantastic side for Asian-inspired dishes like dumplings, fried rice, or stir-fry noodles. For a light lunch, you can even serve it over a bowl of steamed white rice or cold soba noodles. If you are serving it fresh, use a fork to pick up the coated pieces. If the salad has sat for a few hours, serve it with a spoon to ensure you get plenty of the flavorful “soup” that forms at the bottom.

Storage, Freezing & Reheating

This salad is best enjoyed within 24 hours of making it. While it is safe to eat for up to 2 days when stored in an airtight container in the refrigerator, the cucumbers will gradually lose their signature crunch and become soft. Freezing is not recommended, as the high water content of the cucumbers will cause them to become mushy and unappealing once thawed. This is a cold salad, so no reheating is required; simply give it a quick toss before serving leftovers to redistribute the oils and spices.

Nutrition Information

Spicy Cucumber Salad Recipe

This refreshing yet fiery side dish uses the traditional Asian technique of smashing cucumbers to create perfect nooks for the bold, savory dressing. It delivers an addictive crunch and sophisticated heat perfect for a snack or side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Resting Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: Asian

Calories: 100

Ingredients Method Notes

Ingredients

  

• 4 Lebanese or Persian cucumbers approx 7-8 inches long
• 0.75 tsp cooking salt or kosher salt
• 1 eschalot (French onion) halved and very thinly sliced
• 1 cup green onion green parts only, finely sliced
• 2 tbsp chili crisp oil plus more to taste
• 2 tsp toasted white sesame seeds
• 1.5 tbsp rice vinegar
• 2 tsp light or all-purpose soy sauce
• 2 tsp toasted sesame oil

Method

 

1. Place the cucumbers on a cutting board and hit them with a meat mallet, rolling pin, or a heavy pan until they burst open down the sides.
   4 Lebanese or Persian cucumbers
2. Cut the smashed cucumbers lengthwise down the middle, then chop them into 1-inch (2.5cm) pieces.
3. Place the cucumber pieces in a large bowl and toss them with the salt. Let them sit for 30 minutes to draw out excess water.
   0.75 tsp cooking salt or kosher salt
4. Drain and discard the salty water that has pooled at the bottom of the bowl.
5. In a separate small bowl, whisk together the rice vinegar, soy sauce, and toasted sesame oil until well-combined.
   1.5 tbsp rice vinegar, 2 tsp light or all-purpose soy sauce, 2 tsp toasted sesame oil
6. Add the sliced eschalots, green onions, sesame seeds, and the prepared dressing to the bowl with the cucumbers.
   1 eschalot (French onion), 1 cup green onion, 2 tsp toasted white sesame seeds
7. Spoon in the chili crisp oil, starting with 2 tablespoons or adding more for higher heat.
   2 tbsp chili crisp oil
8. Toss everything together for about 30 seconds until well-coated and serve immediately.

Notes

Do not skip the salting step, as it prevents the salad from becoming watery and seasons the cucumbers thoroughly. For the best texture, choose a chili crisp brand like Laoganma that emphasizes crispiness and savory depth.

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