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
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)
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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.
Tips & Variations
Make Ahead
Smash and salt the cucumbers up to 2 hours ahead; keep them draining in the colander in the fridge. Make the dressing up to a week ahead. Toss together just before serving.
Storage
Dressed cucumber salad is best eaten immediately. Leftovers can be refrigerated for up to 1 day, but the cucumbers will release water and dilute the dressing. Drain off the excess liquid before serving leftovers.
Substitutions
No Persian cucumbers? English (hothouse) cucumbers work great — just halve them lengthwise and scoop out the seeds before smashing. Swap black vinegar for lime juice plus a pinch of sugar for a brighter version. Add a drizzle of toasted sesame oil for extra nuttiness. Crushed peanuts on top add crunch. For a heartier salad, toss in halved cherry tomatoes or cubed silken tofu.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
