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Spicy Chili Crisp Cucumber Salad Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

A refreshing and spicy cucumber salad that combines crunchy cucumbers with a flavorful chili crisp dressing. This quick and easy recipe is perfect as a side dish or appetizer, featuring a balance of heat, tanginess, and sweetness enhanced by sesame oil and garlic.

Ingredients

Cucumbers

  • 6 mini cucumbers (or Persian cucumbers)
  • ½ teaspoon sea salt

Dressing

  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon chili crisp
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1 teaspoon roasted sesame oil

Toppings

  • 2 tablespoons thinly sliced green onions
  • 1 teaspoon roasted sesame seeds

Instructions

  1. 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 the sea salt over the cucumbers, toss briefly, and let them sit for about 5 to 10 minutes to draw out excess moisture.
  2. Make the dressing: In a large mixing bowl, whisk together rice vinegar, soy sauce, chili crisp, honey, minced garlic, and roasted sesame oil until well combined.
  3. Rinse and dry cucumbers: Quickly rinse the salted cucumbers under cold water to remove excess salt, then drain well and pat dry with paper towels.
  4. Combine cucumbers and dressing: Add the cucumbers to the bowl with the dressing and toss everything until the cucumbers are nicely coated with the flavorful dressing.
  5. Add toppings: Sprinkle sliced green onions and roasted sesame seeds over the salad for added texture and flavor.
  6. Serve: Enjoy the salad right away or chill it in the refrigerator for 10-15 minutes to allow the flavors to meld together further before serving.

Notes

  • Salting the cucumbers removes excess moisture, keeping the salad crisp and preventing it from becoming watery.
  • Adjust the amount of chili crisp according to your preferred spice level.
  • This salad is best served fresh but can be stored in the fridge for up to 2 days.
  • For a vegan version, substitute honey with maple syrup or agave nectar.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Asian

Find it online: https://sarabaking.com/spicy-chili-crisp-cucumber-salad-recipe/