Spicy Cucumber Salad is a refreshing and flavorful side dish made of cooling fresh cucumbers spiked with chili crisp and other seasonings. It’s crunchy and light but also packed with the intense flavors of chili crisp, soy sauce, rice vinegar, and garlic.
Course Salad Recipes
Cuisine Chinese
Keyword chili crisp, chinese salad, cucumber, salad
2tablespoonsfermented black beansrinsed (optional)
1 ½teaspoonssugar
1teaspoonsesame oil
1tablespoonchopped peanuts or toasted sesame seedsoptional
Instructions
Halve the cucumbers lengthwise. Put them cut side down on a cutting board and then smash them using the side of the blade of your chef’s knife. The idea is to crack them, but not to pulverize them. Slice the smashed cucumber halves into pieces about ½-inch thick. Transfer the slices to a medium bowl.
Sprinkle the salt over the cucumber slices and toss to mix. Let stand for about 10 minutes, and then drain them in a colander to remove the water that has collected in the bowl (do not rinse the cucumbers).
In a small bowl, stir together the garlic, vinegar, soy sauce, chili crisp, fermented black beans, if using, sugar, and sesame oil. Stir to mix well.
Toss the dressing with the cucumbers and let stand for 15 minutes (or longer), ideally in the refrigerator, to allow the cucumbers to absorb the dressing.
Serve garnished with chopped peanuts or sesame seeds, if desired.
Serve immediately or cover and refrigerate for up to 3 days.
Notes
This salad gets even better after it's refrigerated for a day. It will keep in the refrigerator for up to 3 days.