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Fresh Asian Cucumber Salad Recipe with Easy Spicy Sesame Chili Crisp Dressing

fresh asian cucumber salad - featured image

A quick and easy cucumber salad tossed in a spicy sesame chili crisp dressing that balances heat, tang, and nutty flavors for a refreshing and addictive dish.

Ingredients

Scale
  • English cucumbers or Persian cucumbers (thin-skinned, seedless)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon finely minced fresh garlic
  • 1 to 2 tablespoons spicy sesame chili crisp
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro or mint (optional)

Instructions

  1. Wash cucumbers thoroughly and slice into thin rounds about 1/8-inch thick using a sharp knife or mandoline. Transfer to a mixing bowl.
  2. In a small bowl, whisk together toasted sesame oil, soy sauce or tamari, rice vinegar, honey or maple syrup, and minced garlic. Stir in spicy sesame chili crisp to taste.
  3. Pour the dressing over the cucumber slices and toss gently but thoroughly to coat evenly.
  4. Add thinly sliced green onions and, if using, chopped fresh cilantro or mint. Toss lightly again.
  5. Toast sesame seeds in a dry skillet over medium heat until golden and fragrant, about 2 minutes. Sprinkle over the salad before serving.
  6. Serve immediately for maximum crunch or chill in the fridge for 15-20 minutes to let flavors meld.

Notes

For less watery salad, slice cucumbers and salt them in a colander for 10 minutes, then pat dry before dressing. Adjust chili crisp amount to control heat. Toast sesame seeds just before serving for best aroma and crunch. Use tamari and maple syrup for gluten-free and vegan versions respectively.

Nutrition

Keywords: cucumber salad, spicy sesame dressing, chili crisp, Asian salad, quick salad, healthy salad, vegan salad, gluten-free salad