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Fresh Asian Cucumber Salad Recipe with Spicy Sesame Chili Crisp Dressing

fresh asian cucumber salad - featured image

A quick and refreshing Asian cucumber salad featuring a spicy sesame chili crisp dressing that delivers a perfect balance of heat, nuttiness, and sweetness.

Ingredients

Scale
  • 2 large English cucumbers, thinly sliced
  • 1 teaspoon salt
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons chili crisp oil
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced

Instructions

  1. Slice the cucumbers into thin rounds about 1/8 inch (3 mm) thick using a mandoline or sharp knife.
  2. Place cucumber slices in a large bowl, sprinkle with 1 teaspoon salt, toss gently, and let sit for 10 minutes to draw out excess moisture.
  3. While cucumbers rest, whisk together chili crisp oil, soy sauce, rice vinegar, toasted sesame oil, honey, and minced garlic in a small bowl until smooth.
  4. Drain any liquid released by cucumbers and gently pat slices dry with paper towels.
  5. Pour the dressing over the cucumbers, add sliced green onions, and toss gently but thoroughly to coat evenly.
  6. Sprinkle toasted sesame seeds over the salad and serve immediately or chill for 15 minutes to let flavors meld. Optionally garnish with fresh cilantro or crushed peanuts.

Notes

Salting cucumbers and letting them rest for 10 minutes is key to avoid sogginess. Use good quality chili crisp oil with toasted garlic and shallots for best flavor. Adjust honey to balance spiciness. Serve immediately or chilled for up to 30 minutes for best texture. Leftovers keep up to 2 days refrigerated but may release more liquid.

Nutrition

Keywords: cucumber salad, Asian salad, spicy sesame dressing, chili crisp, quick salad, healthy side dish, gluten-free, vegan