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This vibrant spicy cucumber salad combines crisp, smashed cucumbers with a tangy, umami-packed dressing that brings just the right amount of heat. It's the perfect refreshing side dish for hot summer days or as a light accompaniment to heavier Asian-inspired meals.
I first created this recipe during a scorching summer heatwave when turning on the oven was unthinkable. The cooling cucumbers with that spicy kick instantly became my go-to for barbecues and potlucks where it consistently disappears within minutes.
Ingredients
- Persian cucumbers: Smaller and crunchier than regular varieties with fewer seeds
- Kosher salt: Crucial for drawing out excess moisture for the perfect texture
- Scallions: Add a mild oniony bite that complements the dressing beautifully
- Fresh cilantro: Provides a bright herbal note that lifts the entire dish
- Olive oil: Balances the dressing with subtle fruity notes
- Sesame oil: Delivers that distinctive nutty flavor essential for authentic Asian taste
- Soy sauce (or liquid aminos): Provides the umami backbone of the dressing
- Rice wine vinegar: Adds necessary acidity without overwhelming sharpness
- Honey: Balances the heat and acidity with just a touch of sweetness
- Fresh garlic: Infuses the dressing with aromatic depth
- Chili crisp: Brings complex heat with crunchy bits of flavor in every bite
- Toasted sesame seeds (or furikake for garnish): Adds texture and visual appeal
Step-by-Step Instructions
- Smash and slice cucumbers:
- Start by gently smashing each Persian cucumber with the back handle of a knife. You want to break the skin slightly without completely crushing the cucumber. This technique creates crevices for the dressing to penetrate while maintaining the cucumber's crunch. After smashing, slice each cucumber on a bias into approximately half-inch pieces and place in a bowl.
- Salt the cucumbers:
- Sprinkle kosher salt over the sliced cucumbers and use your hands to massage it in thoroughly. This crucial step draws out excess moisture, ensuring your salad stays crisp rather than watery. Let the cucumbers rest for 10-15 minutes while the salt works its magic.
- Prepare the dressing:
- While the cucumbers are resting, combine olive oil, sesame oil, soy sauce, rice wine vinegar, honey, minced garlic, and chili crisp in a small jar or pitcher. Whisk thoroughly until the honey is fully incorporated and the dressing has emulsified. Taste and adjust seasonings as needed, adding more chili crisp if you prefer extra heat.
- Drain and rinse cucumbers:
- After the resting period, thoroughly rinse the salted cucumbers under cold water to remove excess salt. Drain completely either using your bowl or a colander. The cucumbers should now be slightly softened but still maintain their crunch.
- Assemble the salad:
- Add the thinly sliced scallions and minced cilantro to the drained cucumbers. Pour the prepared dressing over everything and toss well to ensure each piece is coated. The smashed cucumber pieces will catch more of the flavorful dressing in their crevices.
- Garnish and serve:
- Sprinkle generously with toasted sesame seeds or furikake for added texture and flavor. Serve immediately while the salad is at its crispest and most flavorful.
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The chili crisp is truly the secret weapon in this recipe. I discovered this magical condiment during a trip to Sichuan province years ago and have been obsessed ever since. The combination of crunchy fried garlic, chilies and preserved soybeans creates complex layers of flavor that simple red pepper flakes could never achieve.
Make-Ahead Tips
While this salad is best enjoyed fresh, you can prepare components ahead of time. Slice and salt the cucumbers just before serving, but the dressing can be made up to three days in advance and stored in an airtight container in the refrigerator. This makes assembly lightning-quick when you're ready to eat.
Ingredient Substitutions
No Persian cucumbers available? English cucumbers work wonderfully as a substitute, though you may want to remove some of the seeds. For a milder flavor profile, substitute the cilantro with fresh mint or Thai basil. The chili crisp can be replaced with a combination of red pepper flakes and a touch of minced preserved vegetables if needed.
Serving Suggestions
This vibrant cucumber salad pairs beautifully with grilled meats, particularly Asian-inspired dishes like teriyaki chicken or Korean barbecue beef. For a light lunch, serve alongside cold soba noodles or as part of a rice bowl with your favorite protein. The cooling crunch also balances spicy main dishes perfectly.
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This salad is a celebration of texture and bold flavors with minimal effort—a true summer staple.
Frequently Asked Questions
- → Why do you smash the cucumbers instead of just slicing them?
Smashing the cucumbers before slicing creates more surface area and craggy edges that better absorb the dressing. This technique also gives the salad a more interesting texture and helps release excess moisture from the cucumbers.
- → Can I make this cucumber salad ahead of time?
This salad is best enjoyed fresh, within a few hours of preparation. If stored longer than a day in the refrigerator, the cucumbers will lose their crunch and the texture will suffer significantly.
- → What can I substitute for chili crisp?
If you don't have chili crisp, you can substitute with red pepper flakes, sriracha, sambal oelek, or any other spicy condiment you enjoy. Adjust the amount based on your preferred spice level.
- → What are persian cucumbers and what can I use instead?
Persian cucumbers are smaller, thinner-skinned, and less seedy than regular cucumbers. If unavailable, English (hothouse) cucumbers make a good substitute. Regular cucumbers can work too, but consider peeling and seeding them first.
- → Is there a way to make this salad vegan?
To make this salad vegan, simply substitute the honey with maple syrup, agave nectar, or brown sugar. The rest of the ingredients are already plant-based.
- → What dishes pair well with this spicy cucumber salad?
This refreshing salad pairs beautifully with grilled meats, rice bowls, noodle dishes, or as part of an Asian-inspired meal. It provides a cool, crunchy contrast to rich or spicy main courses like Korean BBQ, ramen, or stir-fries.