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If you’re looking for a cucumber salad that delivers big flavor, this is it! This Asian-style spicy chili crisp cucumber salad is seriously hard to stop eating. So easy to make and SO GOOD!
3 Reasons I Love This Spicy Cucumber Salad
- It’s seriously craveable. Crunchy, spicy, savory, a little tangy… every bite keeps you coming back for another.
- It’s easy to make. Just slice up some cucumbers, whisk together the flavor packed dressing and toss everything together. That’s it!
- It’s incredibly versatile. Serve it alongside your favorite Asian meals, bring it to a summer BBQ or simply snack on it straight from the bowl.
Ingredient Notes
Here’s what you’ll need to make this Asian-style cucumber salad with chili crisp:
Detailed ingredient list and directions located in the recipe card below.
- Mini Cucumbers: Mini cucumbers or Persian cucumbers are perfect for this salad. They’re extra crisp, don’t need peeling and their smaller size makes the perfect bite size slices.
- Sea Salt: We’ll toss the cucumber slices with a little salt first to help draw out excess moisture. This keeps them nice and crunchy in our salad.
- Rice Vinegar: Adds a bright, tangy flavor to the dressing. White wine vinegar or apple cider vinegar will also work if that’s what you have on hand.
- Soy Sauce: For that salty, umami-rich flavor in the dressing. Tamari works great too.
- Chili Crisp: A must-have in this dressing! Use your favorite chili crisp brand. It adds crunch, heat and loads of flavor.
- Honey: A little sweetness helps balance the tangy vinegar, salty soy sauce and spicy chili crisp.
- Garlic: Fresh garlic is the way to go for the best flavor.
- Roasted Sesame Oil: This adds a delicious nutty flavor to the dressing. Make sure to use roasted sesame oil, not regular sesame oil.
- Green Onions: Fresh, mild and the perfect finishing touch.
- Sesame Seeds: For a little extra crunch, nuttiness and visual appeal. I love using roasted sesame seeds for the best flavor.
How To Make Spicy Chili Crisp Cucumber Salad
Just a few simple steps stand between you and a bowl of this seriously delicious spicy cucumber salad. Let’s do it!
- Slice and salt the cucumbers: Thinly slice 6 mini cucumbers (or Persian cucumbers) on a diagonal and place them in a colander set over a bowl or the sink. Sprinkle over ½ teaspoon sea salt, give everything a quick toss and let them sit for 5-10 minutes. This helps draw out excess moisture so the cucumbers stay crisp in the salad.
- Make the dressing: While the cucumbers are doing their thing, whisk together 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon chili crisp, 1 tablespoon honey, 2 minced garlic cloves and 1 teaspoon roasted sesame oil in the base of a large mixing bowl.
- Toss it all together: Give the cucumbers a quick rinse under cold water, drain well and pat dry with a paper towel. Add them to the bowl with the dressing and toss until everything is nicely coated.
- Serve and enjoy: Sprinkle over 2 tablespoons of thinly sliced green onions and 1 teaspoon roasted sesame seeds. You can dig right in or pop it in the fridge to chill for 10-15 minutes to let the flavors mingle a bit more.
A Few Tips
Helpful Tips
- Slice the cucumbers thin: Thin slices soak up all that delicious dressing. That said, they don’t need to be paper-thin like the cucumbers in my Tangy Cucumber Dill Salad or Creamy German Cucumber Salad. Just aim for thin, even slices.
- A mandoline makes quick work of it: If you have a mandoline, now’s the time to pull it out. It makes slicing the cucumbers fast and easy. Just don’t forget the safety guard (or cut-resistant gloves) – your fingers will thank you!). No mandoline? No worries. A sharp knife, the slicing side of a box grater or a food processor with a slicing attachment will all do the trick.
- Give your chili crisp a good stir: Don’t skip this step! All the crunchy, yummy bits tend to settle at the bottom. And feel free to adjust the amount to suit your taste – add a little more for extra heat or scale it back if you prefer things milder.
Other Ways To Slice The Cucumbers
Simple cucumber slices are easy and delicious but if you want to switch things up a bit, you can also try spiral or smashed cucumbers instead. They’re both fun options that give the dressing lots of nooks and crannies to cling to.
- Spiral Cucumbers: Place the cucumber between two chopsticks and make thin diagonal cuts down the length of the cucumber, letting the chopsticks stop your knife from cutting all the way through. Flip the cucumber over and make straight cuts on the other side. Stretch it out to admire the spiral effect.
- Smashed Cucumbers: Trim off the ends and give the cucumbers a gentle smash until they split and crack open. Then chop them into bite-sized pieces. All those craggy edges are perfect for soaking up the dressing.
FAQ
You don’t have to but I recommend it. It draws out the excess moisture from the cucumbers which helps keep the salad crisp and prevents it from becoming watery.
This salad will keep in an airtight container in the fridge for up to 3 days. Just note that the cucumbers will gradually soften over time. I love a super crisp texture so I personally think it tastes best within a few hours of making it.
I love pairing this salad with recipes that feature Asian flavors like this Salmon Stir Fry or these Spicy Tuna Melt Wraps. It’s also a refreshing summer side dish with grilled foods. And honestly, I sometimes just make it to snack on alone!
Looking For More Cucumber Salads?
If you make this spicy chili crisp cucumber salad, I’d love to hear what you think! Leave a comment below and let me know how it turned out.
Spicy Chili Crisp Cucumber Salad
- Prep Time: 15 min
- Total Time: 15 min
- Yield: 4 1x
- Category: Salad
- Method: No Cook
- Cuisine: Asian inspired
- Diet: Vegetarian
Description
If you’re looking for a cucumber salad that delivers big flavor, this is it! This Asian-style spicy chili crisp cucumber salad is seriously hard to stop eating. So easy to make and SO GOOD!
Ingredients
- 6 mini cucumbers (or Persian cucumbers)
- ½ teaspoon sea salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon roasted sesame oil
- 2 tablespoons thinly sliced green onions
- 1 teaspoon roasted sesame seeds
Instructions
- Slice and salt the cucumbers: Thinly slice the cucumbers on a diagonal and place them in a colander set over a bowl or the sink. Sprinkle over the sea salt, give everything a quick toss and let the cucumbers sit until they begin to release their water (about 5 to 10 minutes). This helps draw out excess moisture so the cucumbers stay crisp in the salad and don’t dilute the dressing.
- Make the dressing: Meanwhile, in the base of a large mixing bowl whisk together the rice vinegar, soy sauce, chili crisp, honey, minced garlic and roasted sesame oil.
- Mix everything together: Give the cucumbers a quick rinse under cold water, drain well and pat dry with a paper towel. Add them to the bowl with the dressing and toss everything together until nicely coated. Sprinkle over the sliced green onions and roasted sesame seeds.
- Serve and enjoy: You can dig in right away or pop it in the fridge to chill for 10-15 minutes to let the flavors mingle a bit more.
Notes
- A mandoline makes the slicing fast and easy: If you have a mandoline, now’s the time to pull it out. Just don’t forget the safety guard (or cut-resistant gloves) – your fingers will thank you!). No mandoline? No worries. A sharp knife, the slicing side of a box grater or a food processor with a slicing attachment will all do the trick. You could also try spiral or smashed cucumbers instead of slices. See the post for more details.
- Storage: This cucumber salad will keep in an airtight container in the fridge for up to 3 days. Just note that the cucumbers will gradually soften over time. I love a super crisp texture so I personally think it tastes best within a few hours of making it.
