...
Go Back
–+ servings
Asian cucumber salad with smashed cucumbers and crushed Szechuan peppercorns for a numbing flavor twist.

Easy asian cucumber salad

Victoria Sandra
Crunchy, cold, spicy-sour smashed cucumbers tossed with chilli crisp, sesame, and a sharp-savory vinegar dressing—dim sum vibes at home.
No ratings yet
Print Recipe Pin Recipe
Prep Time 7 minutes
Resting time 30 minutes
Total Time 37 minutes
Course Appetizer, Side Dish
Cuisine Asian, Chinese
Servings 4 Servings
Calories 120 kcal

Equipment

  • Mixing bowl
  • Meat mallet or rolling pin
  • Strainer
  • Small bowl (for dressing)
  • whisk

Ingredients
  

  • 4 cucumbers (~20cm/8", scale up/down for shorter/longer)
  • 3/4 tsp cooking/kosher salt
  • 1 eschalot/French onion , halved then very thinly sliced (US shallot)
  • 1 cup green onion , green part only finely sliced (1 large, 2 small stems)
  • 2 tbsp+ chilli crisp ((crispy chilli oil) - Laoganma is my fave)
  • 2 tsp white seame seeds , toasted (save some for topping)
  • 1 1/2 tbsp rice vinegar ((sub any clear vinegar))
  • 2 tsp soy sauce , all-purpose or light
  • 2 tsp sesame oil , toasted (ie brown, not yellow)

Instructions
 

Smash and cut the cucumbers

  • Smash the cucumbers by hitting them with a meat mallet, rolling pin, or something sturdy until the sides burst open.
  • Cut each cucumber in half lengthwise, then cut into 2.5cm/1 inch pieces.

Salt, rest, then drain

  • Place cucumbers in a bowl and toss with salt.
  • Set aside for 30 minutes to draw out water.
  • Drain or strain and discard the salty water, leaving cucumbers in the same bowl.

Whisk the dressing and check the heat

  • Whisk Dressing in a bowl.
  • Check the spiciness of your chilli crisp because heat varies by brand.
  • If using Laoganma, stick with recipe, otherwise adjust to taste.

Toss and serve

  • Add green onion, eschalots, sesame seeds, dressing and chilli crisp to the cucumbers.
  • Toss for about 30 seconds, until the eschalots go floppy and lightly marinated.
  • Serve sprinkled with extra sesame seeds and dollops of chilli crisp if you dare.

Notes

Note, water continues to come out of cucumbers so after few hours or next day, you'll have a lot more dressing but not as intense flavoured. So eat and serve with spoon to get plenty of dressing in every bite.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 650mgPotassium: 420mgFiber: 2gSugar: 6gVitamin A: 120IUVitamin C: 12mgCalcium: 60mgIron: 1.2mg
Keyword asian cucumber salad, chilli crisp, rice vinegar, sesame oil, smashed cucumbers
Tried this recipe?Let us know how it was!