Introduction
This refreshing cucumber salad brings a burst of flavor with its vibrant dressing and crunchy textures. Perfect for summer gatherings or as a side dish, it combines the coolness of cucumbers with the richness of chili crisp and toasted sesame oil. Let’s dive into the ingredients and instructions to create this delightful dish!
Detailed Ingredients with measures
4 cucumbers (~20 cm/8 inches)
¾ teaspoon cooking/kosher salt
1 eschalot (French onion), halved and very thinly sliced
1 cup green onion (green part only), finely sliced (from 1 large or 2 small stems)
2 tablespoons or more of chili crisp (crispy chili oil)
2 teaspoons white sesame seeds, toasted (reserve some for topping)
Prep Time
30 minutes (includes salting the cucumbers)
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 30 minutes
Yield: Serves 4 as a side dish
Instructions
1. **Prepare the Cucumbers:**
Trim the ends of the cucumbers. Place each cucumber on a cutting board and gently smash them with a meat mallet or rolling pin until they crack open. Cut the smashed cucumbers into bite-sized pieces.
2. **Salt the Cucumbers:**
Transfer the cucumber pieces to a colander. Sprinkle with ¾ teaspoon of salt and toss to coat evenly. Let them sit for 30 minutes to draw out excess moisture. After 30 minutes, rinse the cucumbers under cold water to remove the salt. Drain well and pat dry with paper towels.
3. **Prepare the Dressing:**
In a small bowl, combine 1½ tablespoons rice vinegar, 2 teaspoons soy sauce, and 2 teaspoons toasted sesame oil. Whisk until well combined.
4. **Assemble the Salad:**
In a large bowl, combine the drained cucumbers, sliced eschalot, and green onions. Add 2 tablespoons of chili crisp and 2 teaspoons of toasted sesame seeds. Pour the dressing over the cucumber mixture. Toss everything together until well coated.
5. **Serve:**
Transfer the salad to a serving dish. Sprinkle with additional toasted sesame seeds if desired. Serve immediately and enjoy!
Detailed Directions and Instructions
Prepare the Cucumbers:
– Trim the ends of the cucumbers.
– Place each cucumber on a cutting board and gently smash them with a meat mallet or rolling pin until they crack open.
– Cut the smashed cucumbers into bite-sized pieces.
Salt the Cucumbers:
– Transfer the cucumber pieces to a colander.
– Sprinkle with ¾ teaspoon of salt and toss to coat evenly.
– Let them sit for 30 minutes to draw out excess moisture.
– After 30 minutes, rinse the cucumbers under cold water to remove the salt.
– Drain well and pat dry with paper towels.
Prepare the Dressing:
– In a small bowl, combine 1½ tablespoons rice vinegar, 2 teaspoons soy sauce, and 2 teaspoons toasted sesame oil.
– Whisk until well combined.
Assemble the Salad:
– In a large bowl, combine the drained cucumbers, sliced eschalot, and green onions.
– Add 2 tablespoons of chili crisp and 2 teaspoons of toasted sesame seeds.
– Pour the dressing over the cucumber mixture.
– Toss everything together until well coated.
Serve:
– Transfer the salad to a serving dish.
– Sprinkle with additional toasted sesame seeds if desired.
– Serve immediately and enjoy!
Notes
Freshness
– Make sure to use fresh cucumbers for the best texture and flavor.
Chili Crisp
– Adjust the amount of chili crisp according to your spice preference.
Storage
– The salad is best served fresh but can be stored in the refrigerator for up to a day in a sealed container.
Serving Suggestions
– This salad can be served as a side dish with grilled meats or as part of a larger Asian-themed meal.
Cook techniques
Smashing Cucumbers
Gently crush cucumbers with a meat mallet or rolling pin to create cracks. This technique helps the cucumbers absorb salt and dressing better.
Salting to Extract Moisture
Sprinkle cucumbers with salt and allow them to rest in a colander. This process draws out excess moisture, making the salad less watery.
Preparing the Dressing
Combine rice vinegar, soy sauce, and toasted sesame oil in a small bowl. Whisk until fully blended to ensure a smooth dressing.
Tossing the Salad
Combine all ingredients in a large bowl and toss well. This ensures an even distribution of flavors throughout the salad.
Garnishing
After serving, sprinkle additional toasted sesame seeds on top for enhanced flavor and presentation.
FAQ
Can I use regular vinegar instead of rice vinegar?
Yes, you can substitute rice vinegar with any clear vinegar, but the flavor may vary slightly.
What can I use instead of chili crisp?
If you don’t have chili crisp, you can use a combination of chili oil and crushed red pepper flakes for heat.
How long can I store the salad?
It’s best to serve the salad immediately, but it can be stored in an airtight container in the refrigerator for up to one day.
Can I add other vegetables to the salad?
Yes, feel free to add other crunchy vegetables like bell peppers or carrots for added texture and flavor.
What is the purpose of toasting sesame seeds?
Toasting enhances the nutty flavor and aroma of sesame seeds, elevating the overall taste of the dish.
Conclusion
This refreshing cucumber salad is a perfect blend of crunchy textures and bold flavors, enhanced by the heat of chili crisp and the nuttiness of sesame oil. The simple preparation makes it an ideal side dish for various meals or a light snack on its own. Serve it chilled for a delightful experience that showcases the fresh ingredients.
Asian-Inspired Noodle Salad
Combine your cucumber salad with cooked cold noodles, shredded carrots, and bean sprouts. Toss with the same dressing and garnish with peanuts for extra crunch.
Quinoa Salad
Mix cooked quinoa with the cucumber salad ingredients to create a wholesome grain-based dish. The flavors will complement beautifully, and the quinoa adds protein.
Rice Paper Rolls
Use the cucumber salad as a filling for rice paper rolls. Add cooked shrimp or tofu for protein along with fresh herbs like mint and cilantro for a refreshing bite.
Grilled Chicken Bowl
Top grilled chicken with the cucumber salad and serve over a bed of rice or grains, drizzling with additional dressing for an umami-rich flavor.
Vegetable Spring Rolls
Wrap the cucumber salad in rice paper along with other vegetables like lettuce, bell peppers, and avocado for a delicious and healthy appetizer.
Tofu Stir-Fry
Serve the cucumber salad as a fresh side to a spicy tofu and vegetable stir-fry, adding contrast to the warm dish with its cool, crunchy texture.
