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Chili Crisp Cucumber Salad

A bold and refreshing vegan cucumber salad tossed with chili crisp, perfect for spicy side dish lovers!
Prep Time25 minutes
Total Time25 minutes
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Chinese Inspired, Japanese Inspired, Korean Inspired
Keyword: Bean Salad, Crispy, Gluent-Free, Gluten-Free
Servings: 4

Equipment

  • Mandoline Optional
  • Fine Mesh Strainer
  • Mixing Bowl

Ingredients

  • 5 cups Persian Cucumbers Thinly sliced
  • ½ tsp Sea Salt
  • 4 Green Onions Thinly sliced
  • 1 tsp Fresh Ginger Grated
  • 1 clove Garlic Minced
  • ¼ cup Rice Vinegar
  • 1 tbsp Soy Sauce or Tamari
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Cane Sugar or Maple Syrup
  • 1 tbsp Chili Crisp
  • 1 to 2 tbsp Toasted Sesame Seeds

Instructions

  • Using the tines of a fork, score the cucumbers lengthwise. This helps the dressing cling to the cucumber.
  • Silce the cucumbers thinly, I like to use a mandolin for even thin slices. Place your sliced cucumbers in a mesh strainer and add the salt. Toss the cucumber slices to distribute the salt. Now, set the mesh strainer over the sink and let this stand while you gather and prepare the remaining ingredients, or let it sit for about 10 minutes.
  • In a mixing bowl, add your green onions, ginger, garlic, rice vinegar, soy sauce, sesame oil, sugar or maple syrup, optional chili crisp, and toasted sesame seeds. Mix to combine.
  • Once your cucumbers have released some of their water, pat them dry with a towel, then add them to the mixing bowl. Toss to coat your cucumbers with the dressing and to distribute the green onions.
  • Taste and adjust the seasoning to your preference.
  • Refrigerate until ready to serve. Cucumber salad is best served on the same day, but will keep for up to 3 days in an airtight container in the refrigerator.