Asian Cucumber Salad with Sesame and Chili Oil
Smashed cucumbers dressed in rice vinegar, tamari, garlic, and toasted sesame oil, then spooned with a quick homemade chili oil.
Why you'll love Asian Cucumber Salad with Sesame and Chili Oil
Smashing the cucumbers instead of slicing them is the step that makes this salad. A firm whack with the flat of a knife cracks each piece open along jagged edges, and those rough surfaces soak up the dressing in a way smooth slices never can. Every bite is crunchy, cold, and full of garlic and sesame.
The chili oil is homemade, and it takes five minutes. Store-bought chili crisps usually carry sugar and seed oils, so this one is just avocado oil poured hot over red pepper flakes, garlic, and sesame seeds. It sizzles, blooms, and turns brick red, and it keeps for weeks in the refrigerator. Salting the cucumbers briefly before dressing them pulls out water so the dressing stays bold instead of turning watery.
Serve it cold with grilled meats, salmon, a pork chop, or a bowl of soup. It cuts through anything rich, and it is ready in fifteen minutes.
Quick overview: This Asian Cucumber Salad with Sesame and Chili Oil takes 15 min of hands-on time and about 20 min in all and makes 4 servings, each about 1 cup. You'll need a saucepan.
Ingredients
- 2 English cucumbers (about 1 1/2 lb)
- 1/2 tsp fine sea salt
- 2 tbsp unseasoned rice vinegar Label: rice vinegar and water, unseasoned (seasoned rice vinegar has sugar)
- 1 tbsp tamari Label: water, soybeans, and salt
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced, divided
- 3 tbsp avocado oil
- 1 1/2 tsp red pepper flakes
- 1 tbsp sesame seeds
- 1/4 cup cilantro leaves
- Make it from scratch: Chili Oil
Instructions
- Smash the cucumbers: Trim the ends and cut each cucumber crosswise into 3 pieces. Lay a piece on the cutting board, set the flat of a large knife on top, and press down firmly with the heel of your hand until it cracks. Break the smashed pieces into bite-size chunks.
- Salt and drain: Toss the cucumbers with the salt in a colander and let them drain for 10 minutes. Shake off the liquid they release.
- Make the chili oil: Put the red pepper flakes, one minced garlic clove, and the sesame seeds in a small heatproof bowl. Heat the avocado oil in a small saucepan over medium heat until it shimmers and a pinch of pepper flakes sizzles on contact, about 2 minutes. Pour the hot oil over the flakes; it will bubble hard. Let it cool for 5 minutes.
- Dress the cucumbers: Whisk the rice vinegar, tamari, sesame oil, and remaining garlic in a large bowl. Add the drained cucumbers and toss well.
- Serve: Move the cucumbers to a serving bowl, spoon 1 to 2 tablespoons of the chili oil over the top, and scatter the cilantro. Serve cold, with the rest of the chili oil on the side.
Storage and leftovers
The dressed cucumbers keep in the refrigerator for up to a day; they soften and release more liquid as they sit, so drain them before serving.
Made with fresh garlic, the chili oil keeps in a sealed jar in the refrigerator for up to 4 days; the Chili Oil recipe makes a version without fresh garlic that keeps a month. Bring it to room temperature before using, since the oil firms up when cold.
Variations
- With radishes: Add a handful of thinly sliced radishes for color and a peppery crunch.
- Coconut aminos: Use coconut aminos in place of the tamari for a slightly sweeter, soy-free dressing.
- With ginger: Add a teaspoon of grated fresh ginger to the dressing.
- Main-course salad: Toss with sliced grilled chicken or shrimp for a cool lunch.
Notes and tips
- Use English or Persian cucumbers: Their skins are thin and their seeds small, so there is nothing to peel or scoop.
- Watch the oil: If the oil smokes, it is too hot and will scorch the pepper flakes. Let it cool for a minute before pouring.
- Check the tamari label: Choose a tamari that lists water, soybeans, and salt, with no wheat or sugar.
- Make extra chili oil: It is good on eggs, soups, roasted vegetables, and grilled meat.
Nutrition and mindful eating
- Cucumbers are mostly water, which makes this one of the most hydrating salads you can eat, with a little vitamin K and potassium.
- Avocado oil and toasted sesame oil are the real fats here, and fat is what carries the garlic and chili flavors.
- Homemade chili oil brings heat without the sugar and seed oils of jarred chili crisps.
- Rice vinegar and tamari give the salad a sharp, savory dressing in place of a bottled one.
- As you eat, notice the cold crunch and the slow build of heat from the chili oil, and pay attention to how sharp, savory flavors make a rich main dish feel lighter.
Frequently asked questions
Have a question about this Asian Cucumber Salad with Sesame and Chili Oil? Start here, with the questions people ask most.
Can I use regular cucumbers?
Yes. Peel them in stripes and scoop out the seeds with a spoon before smashing, since their skins are thicker and their seeds watery.
Is the chili oil very hot?
It is medium. Use 1 teaspoon of pepper flakes for milder oil, or spoon less over the salad.
Why salt the cucumbers first?
Salt pulls out water, so the cucumbers stay crunchy and the dressing stays bold.
What can I serve it with?
Grilled chicken or pork, salmon, steak, or a pot of soup.
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