Spicy Asian Cucumber Salad with Chili Crisp
This spicy Asian cucumber salad is made with crisp mini cucumbers marinated in a tangy soy, rice vinegar, and sesame dressing. An easy, make-ahead side dish with bold flavor and great crunch.
Ingredients
Cucumbers
- 4 mini cucumbers sliced into ½-inch pieces
- ¾ tablespoon kosher salt
Dressing
- 1½ tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- ¾ tablespoon mirin
- ¾ tablespoon sesame oil
- 1 teaspoon ginger paste
- 1-2 cloves garlic grated or finely minced
- 1 teaspoon Sriracha
- ¼ teaspoon kosher salt
To Serve
- ¼ tablespoon chili crisp
- ¼ tablespoon sesame oil
Instructions
- Add the sliced cucumbers to a small bowl, sprinkle with the kosher salt, and toss to coat. Cover and refrigerate for 30 minutes. This draws out excess moisture and gives you that signature crunch.
- Rinse the cucumbers well under cold water and pat them dry. You want them seasoned, not salty.
- While they’re resting, whisk together the rice vinegar, soy sauce, sugar, mirin, sesame oil, garlic, sriracha, and salt until the sugar dissolves.
- Toss the dried cucumbers with the dressing, cover, and refrigerate for at least 4 hours. Overnight is even better, and they’ll keep for up to two days.
- Right before serving, taste and adjust the seasoning if needed. Remove from the marinade and toss with chili crisp, and the extra sesame oil. Serve chilled.
Notes
Nutrition Facts
Approximate per serving — based on 4 servings
| Calories | 55 |
| Fat | 3g |
| Saturated Fat | 0.5g |
| Carbohydrates | 6g |
| Fiber | 1g |
| Sugar | 4g |
| Protein | 1g |