Chili Crisp Cucumber Salad
This is the sleeper hit of the chili crisp universe — a dead-simple cucumber salad that comes together in 5 minutes and outshines dishes that took hours. Smashing the cucumbers (instead of slicing) creates jagged edges and cracks that soak up every drop of the dressing. The combination of cool, watery cucumber with fiery, tingly chili crisp is pure refreshment with a kick. It's the perfect side for grilled meats, stir-fries, or any meal that needs brightness and crunch.
Side · Quick, Vegan • 5 min
Servings:4 servings
Ingredients
- 4 Persian or mini cucumbers (or 1 English cucumber)
- 1 teaspoon kosher salt
- 2 tablespoons chili crisp (oil and solids)
- 1 tablespoon Chinese black vinegar (or rice vinegar)
- 1 teaspoon soy sauce or tamari
- 1 garlic clove, minced or grated
- ½ teaspoon sugar
- 1 scallion, thinly sliced
- 1 teaspoon toasted sesame seeds
- Small handful of cilantro leaves (optional)
Steps
- Place the cucumbers on a cutting board. Using the flat side of a chef's knife or a rolling pin, whack each cucumber firmly until it cracks open. Tear or cut the smashed cucumbers into bite-sized pieces (about 1-inch chunks).
- Transfer smashed cucumbers to a colander set over a bowl. Toss with the salt and let drain for 10–15 minutes if you have time — this draws out excess water for a crunchier salad. If you're in a rush, skip straight to step 3.
- In a serving bowl, whisk together chili crisp, black vinegar, soy sauce, garlic, and sugar until the sugar dissolves.
- Pat the cucumbers dry with a clean kitchen towel or paper towels. Add to the bowl with the dressing and toss to coat every piece.
- Scatter with scallions, sesame seeds, and cilantro if using. Serve immediately at room temperature or slightly chilled — this salad waits for no one and is best within 30 minutes of dressing.