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Smashed Chili Crisp Cucumber Salad Recipe

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4.3 from 3 reviews

  • Author: Sara
  • Total Time: 15 minutes
  • Yield: 3 cups
  • Diet: Vegetarian

Description

A refreshing and spicy smashed chili crisp cucumber salad that combines crisp cucumbers with a flavorful blend of chili crisp sauce, rice vinegar, soy sauce, and toasted sesame seeds. This quick and easy salad is perfect as a side dish or light snack, ready in just 15 minutes.

Ingredients

Salad

  • 2 large seedless cucumbers
  • 1 teaspoon salt
  • 1 teaspoon sugar

Dressing

  • 2 tablespoons rice vinegar
  • 2 tablespoons chili crisp sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 green onion, thinly sliced
  • 1 teaspoon sesame seeds, toasted

Instructions

  1. Smash the cucumbers: Place the cucumbers on a cutting board. Using the flat edge of a wide chef’s knife, lightly smash each cucumber by moving the knife back and forth along its full length until the cucumber cracks open. This softens the cucumber and allows the dressing to penetrate better. Then, cut the smashed cucumbers into bite-sized pieces.
  2. Salt and sugar the cucumbers: Transfer the cut cucumbers to a large bowl and sprinkle evenly with 1 teaspoon of salt and 1 teaspoon of sugar. Let them sit for 10 minutes so they release excess water. Afterward, drain the liquid and blot the cucumber pieces dry with a paper towel to avoid a watery salad.
  3. Make the dressing: In a small bowl, whisk together 2 tablespoons rice vinegar, 2 tablespoons chili crisp sauce, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and the thinly sliced green onion until well combined.
  4. Toss the salad: Pour the dressing over the drained cucumber pieces, then toss gently to coat all pieces evenly. Let the salad rest for 5 minutes to allow flavors to meld.
  5. Serve: Just before serving, sprinkle the toasted sesame seeds over the salad for added crunch and nutty flavor.

Notes

  • Use seedless cucumbers for the crunchiest texture without bitterness.
  • Don’t let cucumbers sit with salt for too long, or they can become too salty.
  • Toasting the sesame seeds enhances their nutty flavor—toast them in a dry pan over medium heat for 2–3 minutes.
  • This salad is best served fresh but can be refrigerated for up to 1 day.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Chinese

Find it online: https://saraflavors.com/smashed-chili-crisp-cucumber-salad-recipe/