Introduction
If you’re looking for a refreshing salad that packs a punch of flavor, this cucumber salad is a must-try. The combination of crisp cucumbers with fragrant eschalots and a spicy chili crisp dressing creates a delightful dish perfect for side servings. This salad is not only easy to prepare but also offers a medley of textures and tastes that will elevate any meal.
Detailed Ingredients with measures
4 cucumbers (~20cm/8″, scale up/down for shorter/longer, Note 1)
3/4 tsp cooking/kosher salt
1 eschalot/French onion , halved then very thinly sliced (US: shallot) (Note 2)
1 cup green onion , green part only finely sliced (1 large, 2 small stems)
2 tbsp+ chili crisp (crispy chili oil) – Laoganma is my fave (Note 3)
2 tsp white sesame seeds , toasted (save some for topping)
DRESSING:
1 1/2 tbsp rice vinegar (sub any clear vinegar)
2 tsp soy sauce , all-purpose or light (Note 4)
2 tsp sesame oil , toasted (ie brown, not yellow)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 30 minutes
Yield: 4 servings (as a side)
To prepare the salad, start by smashing the cucumbers to allow their freshness to shine through. Salt them to draw out excess water, then mix them with flavorful ingredients, including eschalots, green onions, and the ever-important chili crisp. The dressing, made from rice vinegar, soy sauce, and sesame oil, complements the crunchy textures perfectly. Serve chilled and enjoy the delightful combination of flavors that this cucumber salad offers!
Detailed Directions and Instructions
SMASH & SALT CUCUMBERS
Hit the cucumbers with a meat mallet, rolling pin, or similar tool to burst them open. Slice each cucumber in half lengthwise and then cut into 2.5 cm (1 inch) pieces.
SALT CUCUMBERS
Place the cucumber pieces in a bowl and toss them with 3/4 tsp of cooking/kosher salt. Allow them to set aside for 30 minutes to draw out excess water. After 30 minutes, drain and discard the salty water but keep the cucumbers in the same bowl.
WHISK DRESSING
In a separate bowl, whisk together 1 1/2 tbsp of rice vinegar, 2 tsp of soy sauce, and 2 tsp of toasted sesame oil until well combined.
CHECK SPICINESS OF CHILLI CRISP
Before proceeding, check the spiciness of your chilli crisp. If using Laoganma, you can stick with the amount specified (2 tbsp). If you are using a different brand, adjust the quantity according to your taste preference.
TOSS ALL INGREDIENTS
Add the finely sliced green onions, thinly sliced eschalots, and toasted sesame seeds (save some for garnish) to the bowl with the cucumbers. Pour in the whisked dressing and the chilli crisp. Toss the mixture for about 30 seconds, or until the eschalots become floppy.
SERVE
Serve the salad sprinkled with extra sesame seeds and dollops of chilli crisp if desired. Keep in mind that the cucumbers will continue to release water, resulting in more dressing after a few hours or by the next day, but it may not be as intensely flavored. Use a spoon to serve to ensure you get plenty of dressing in every bite.
Notes
Note 1: Cucumbers
The recipe uses four Lebanese cucumbers (around 20 cm or 8 inches long), which are equivalent to Persian cucumbers in the US. Alternatively, you can use two longer English or Telegraph cucumbers, which are approximately 30 cm (1 foot) long.
Note 2: Eschalot/French onion
Eschalots are known as shallots in the US; they are milder and less pungent than regular onions. If you cannot find eschalots, you can substitute them with 1/4 small red onion, sliced very finely.
Note 3: Chilli crisp
Laoganma is a popular brand of chilli crisp, available at large grocery and Asian stores. It is relatively mild and provides a crunchy texture and salty/sweet flavor. Look for jars labeled with “CRISPY,” “CRUNCHY,” or “CRUNCH” to find other suitable brands. Leftovers can also be used for making Chilli Crisp Noodles.
Note 4: Soy sauce
Use all-purpose or light soy sauce for this recipe. Avoid dark soy sauce (too intense) or sweet soy sauce (too sweet).
Note 5: Smashing/salting
The purpose of smashing and salting the cucumbers is to draw out excess water, preventing the flavor from becoming diluted.
Note 6: Leftovers
Leftovers remain good for 24 hours, after which the cucumbers may become too soft for some tastes.
Cook techniques
Smashing Cucumbers
To prepare cucumbers for this salad, use a meat mallet or rolling pin to hit them until the sides burst open. This technique helps release excess water and allows the cucumbers to absorb more flavor from the dressing.
Salting Cucumbers
After smashing, cut the cucumbers into 2.5cm/1″ pieces and toss them with cooking salt. Let them sit for 30 minutes to draw out water. This step is crucial as it prevents the salad from becoming too watery.
Tossing Salad
Once the cucumbers are salted and drained, combine them with green onions, eschalots, toasted sesame seeds, the dressing, and chilli crisp. Toss everything together for about 30 seconds until the eschalots soften.
FAQ
What type of cucumbers should I use?
Use Lebanese cucumbers, which are equivalent to Persian cucumbers, or English/telegraph cucumbers for a similar texture and taste.
Can I substitute eschalots?
Yes, you can substitute eschalots with finely sliced red onion. However, it may not have the same delicate flavor.
What is chilli crisp, and how spicy is it?
Chilli crisp, like Laoganma, is a crunchy chilli oil that adds a flavorful kick to dishes. The spiciness can vary by brand, so adjust the amount to your taste if necessary.
What type of soy sauce should I use?
Use all-purpose or light soy sauce for this recipe. Avoid dark soy sauce as it is too intense, and avoid sweet soy sauce for this particular dish.
How long will leftovers last?
Leftovers can be stored for up to 24 hours. After that, the cucumbers may become too soft for some people’s taste.
Conclusion
This refreshing cucumber salad, featuring a delightful mix of textures and flavors, is perfect for any occasion. The combination of crisp cucumbers, savory green onions, and the unique kick from chilli crisp creates a dish that is both simple to prepare and satisfyingly delicious. Enjoy this salad as a side or light meal!
Chili Crisp Noodles
Combine your leftover chili crisp and noodles for a quick and flavorful meal. Toss cooked noodles with a drizzle of sesame oil and a spoonful of chili crisp for a spicy twist.
Cucumber Avocado Salad
Add diced avocado to the cucumber salad for extra creaminess and healthy fats. It complements the crunch of the cucumbers beautifully.
Toasted Sesame Cucumber Wraps
Use the cucumber salad as filling for lettuce wraps with shiny, toasted sesame dressing for a light and fresh appetizer.
Cilantro Lime Couscous Salad
Incorporate cooked couscous with lime juice, fresh cilantro, and the cucumber mix for a vibrant and hearty salad option.
Asian-style Grain Bowl
Top a base of brown rice or quinoa with the cucumber salad, grilled chicken, and a sprinkle of sesame seeds for a satisfying grain bowl.
Cucumber Pickles
Transform cucumbers into quick pickles by marinating them in vinegar, salt, and spices. This makes a delightful snack or condiment.
