Spicy Asian Cucumber Salad

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Spicy Asian Cucumber Salad is anything but ordinary. Crunchy slices of cucumber soak up a zesty blend of soy sauce, rice vinegar, sesame oil, ginger, and a fiery kick of chili, creating the perfect balance of refreshing and spicy!

Prep Time30

Total Time30

Course: Side Dishes - Salads

Cuisine: Asian

Diet: Gluten Free, Kosher, Vegan, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

8 Persian cucumbers (2 to 2 1/2 pounds) sliced or 3 medium English cucumbers, sliced
1/3 cup unseasoned rice vinegar plus more to taste if desired
2 tablespoons toasted sesame oil
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon fresh lime juice plus more if needed
2 teaspoons minced ginger
3 cloves garlic minced
1-2 teaspoons chile crisp or chile garlic sauce, to taste and tolerance
1 1/2 teaspoons salt to taste and if needed
2 bunches small scallions white and tender green part only, sliced diagonally
1 Fresno chile thinly sliced
1/2 cup coarsely chopped peanuts plus more for garnish

Instructions

Place sliced cucumbers in a colander and toss with 1 teaspoon salt. Let drain for 10-15 minutes while mixing up the dressing. Drain off the liquid and pat dry.
In a mixing bowl, whisk together rice vinegar, sesame oil, honey, soy sauce, lime juice, ginger, garlic, and chile crisp until smooth.
Toss the cucumbers with scallions, Fresno chile, peanuts, and the dressing in a large bowl until well coated.
Add a pinch more salt or a splash of vinegar or lime juice, if needed, to balance the flavors.
Garnish with additional chopped peanuts if desired.

Notes

SUBSTITUTIONS:

If you prefer or can’t find Persian cucumbers, you can substitute three medium English cucumbers for the Persian (about two pounds of either).
If you do not want the heat from the Fresno chile, use a thinly sliced sweet mini red bell pepper.
You can use chili sauce such as Huy Fong instead of the chili crunch.
If a peanut allergy exists, substitute sesame seeds.

TIPS:

Salt cucumbers for 10-15 minutes to prevent watery dressing, then pat dry.
Adjust chili crunch and Fresno chiles to control heat.
Stir from the bottom when serving so dressing is evenly distributed.

MAKE AHEAD:

You can slice and salt the cucumbers, peppers, and scallions and mix the salad dressing 24 hours in advance. Refrigerate until ready to serve.
When ready to serve, drain any excess water from the cucumbers, add the remaining ingredients, stir, and serve.

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