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Crispy Asian Smashed Cucumber Salad Easy Spicy Chili Crisp Recipe

crispy asian smashed cucumber salad - featured image
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A quick and easy crispy Asian smashed cucumber salad with spicy chili crisp that balances bold heat and fresh crunch, perfect as a refreshing side or snack.

Ingredients

Scale
  • 2 medium English cucumbers
  • 2 tablespoons spicy chili crisp
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons fresh cilantro leaves, chopped (optional)

Instructions

  1. Wash and dry the cucumbers thoroughly.
  2. Trim the ends, then place one cucumber at a time on a cutting board. Using the side of a rolling pin or the flat bottom of a pan, gently smash the cucumber along its length until it splits open and breaks into chunky pieces roughly 1 to 2 inches long.
  3. Transfer smashed cucumber pieces to a mixing bowl.
  4. In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, sesame oil, sugar, and salt. Taste and adjust the seasoning.
  5. Pour the dressing over the cucumbers and toss gently but thoroughly. Let the cucumbers soak up the dressing for about 5 minutes.
  6. Add the spicy chili crisp and stir it in evenly.
  7. Finish with chopped fresh cilantro or scallions on top.
  8. Serve immediately or chill briefly (about 10 minutes) for a cooler, more refreshing salad.

Notes

Smash cucumbers gently to avoid mushiness. Add chili crisp just before serving to keep crunch. Use tamari instead of soy sauce for gluten-free. Adjust chili crisp amount to control heat. Serve chilled or at room temperature. Store leftovers up to 2 days refrigerated, add chili crisp fresh before serving.

Nutrition

Keywords: smashed cucumber salad, spicy chili crisp, Asian cucumber salad, quick cucumber salad, easy side dish, vegan salad, gluten-free salad

Find it online: https://flurpchef.com/crispy-asian-smashed-cucumber-salad-easy-spicy-chili-crisp-recipe/