Flavorful Smashed Cucumber Salad with Chili Crisp
A quick and easy smashed cucumber salad with a spicy chili crisp dressing and nutty sesame, perfect for refreshing summer meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Asian
Ingredients
Scale
- 2 medium English cucumbers
- 2 tablespoons chili crisp
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 clove garlic, minced
- Salt to taste
- 1 tablespoon toasted white or black sesame seeds
- Optional: chopped cilantro or scallions
Instructions
- Wash and dry the cucumbers. Cut off the ends, then slice each cucumber lengthwise into quarters.
- Place the cucumber quarters on a cutting board and gently smash them with the flat side of a knife, rolling pin, or meat mallet to bruise but not pulverize.
- Transfer the smashed cucumbers to a large bowl and roughly chop into bite-sized chunks.
- In a small bowl, whisk together chili crisp, toasted sesame oil, rice vinegar, soy sauce, minced garlic, and a pinch of salt. Adjust seasoning as needed.
- Pour the dressing over the smashed cucumbers and toss to combine thoroughly. Chill in the refrigerator for at least 10 minutes.
- Before serving, sprinkle toasted sesame seeds and optional fresh herbs over the salad.
Notes
If cucumbers feel watery, sprinkle with salt and drain for 10 minutes before smashing to keep salad crisp. Adjust chili crisp amount to control heat. Toast sesame seeds gently to avoid bitterness. Salad tastes best chilled but can be served at room temperature. Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 90
- Sugar: 2
- Sodium: 250
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
Keywords: smashed cucumber salad, chili crisp, sesame, summer salad, easy side dish, gluten-free, vegan