Do I really need to salt the cucumbers?

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.

How long does this spicy cucumber salad keep?

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.

What goes well with this cucumber salad?

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!

Spicy Chili Crisp Cucumber Salad

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

Scale

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

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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.