Spicy Asian Cucumber Salad

Category: Vegetables & Salads, Side Dishes

Main Features: Quick to prepare, rich flavor

Recipe Introduction

Author's Note: The author says she's become obsessed with this spicy cucumber salad, making and eating it for weeks on end, sometimes even as a main meal. She emphasizes that this dish is quick to prepare, a perfect combination of refreshing cucumber and spicy seasoning, and is served with plenty of scallions and green onions.

Recommendation: Even those who don't like cucumbers should try this dish, as its unique preparation method and seasoning will bring a completely new eating experience.

Key Techniques

Smashing the Cucumber: Asians like to smash cucumbers because this creates gaps, allowing seasonings to adhere better and enhancing the flavor. Use a heavy object such as a meat mallet or rolling pin to pound the cucumber, causing it to crack slightly.

Salting: After smashing, salt the cucumber for 30 minutes to draw out excess moisture and prevent the flavor from becoming bland.

Ingredients

Salad Portion:

Cucumbers: Approximately 4 cucumbers, 19-20 cm long (can be substituted with Lebanese cucumbers or 2 long English cucumbers)

Eschalot/French onion: Half an onion, thinly sliced ​​(can be substituted with a red onion)

Green onions: 1 cup, finely chopped green parts

Sesame seeds: 2 teaspoons, toasted

Chilli crisp: 2 tablespoons or more (Laoganma brand recommended)

Seasonings:

Sesame oil: 2 teaspoons, toasted

Rice vinegar: 1.5 tablespoons (can be substituted with other clear vinegars)

Soy sauce: 2 teaspoons, regular or light soy sauce

Instructions

Crush and salt the cucumbers:

Crush the cucumbers with a meat mallet or rolling pin to crack them.

Cut the cucumbers in half, then cut them into 2.5 cm pieces.

Place them in a bowl, sprinkle with 3/4 teaspoon of salt, mix well, and let sit for 30 minutes to draw out the moisture.

Drain the drained water.

Prepare the dressing: In a small bowl, combine sesame oil, rice vinegar, and soy sauce, stirring until smooth.

Assemble the salad: Add scallions, green onions, sesame seeds, and the dressing to the cucumber.

Add chili flakes, adjusting the amount to taste.

Toss until the scallions are softened.

Plate and serve: Pile the salad into a shallow bowl and sprinkle with extra sesame seeds and chili flakes.

It is recommended to eat it with a fork when freshly made. After a few hours or overnight, use a spoon to enjoy more of the dressing.

Tips and alternatives:

Chili flakes substitute: If you don't like it spicy, you can use ginger sauce instead of chili flakes to make the smashed cucumber.

Ingredient substitutes:

Cucumber: You can use Lebanese cucumbers or long English cucumbers, adjusting the amount according to length.

Green onions: You can use red onions instead, but they need to be chopped more finely.

Shelf life: Leftover salad can be kept in the refrigerator for 24 hours, after which the cucumbers will become too soft.

Nutritional Information (per serving, assuming 4 servings as a side dish)

Calories: 100 calories

Carbohydrates: 10g

Protein: 3g

Fat: 6g

Sodium: 615mg

Potassium: 504mg

Fiber: 3g

Sugar: 5g

Vitamin A: 466 IU

Vitamin C: 15mg

Calcium: 64mg

Iron: 1mg

Feedback Section

Positive Reviews: Readers said this salad was delicious, easy to make, and had a perfect balance of spiciness and refreshing flavor. Many said they would make this dish often.

Creative Variations: One reader tried adding peanut butter to the salad, achieving a unique sweet and spicy flavor.

Family Favorite: Many readers' family members, including children and spouses, loved this salad and wanted to add it to their regular menu.

This webpage provides detailed preparation steps, ingredient alternatives, and nutritional information, making it suitable for those looking to try new flavors or find quick and easy meals.