This cucumber salad is a spin on the classic Sichuan dish—simple, spicy, crispy, savory, and slightly addictive. The combination of crunchy peanuts and chili crisp with refreshing cucumbers is delightful. However, cucumbers can be slippery, making it difficult for the dressing to adhere. This recipe calls for gently smashing (not crushing!) cucumbers, then salting them to draw water out, ensuring that dressing fills all the crevices.
Smashed Cucumber Chili Crisp Salad
Servings: 6
Ingredients
- 1 1/2 pounds cucumbers, English or Persian
- 3/4 teaspoon sea salt
- 2 tablespoons soy sauce
- 2 tablespoons your favorite chili crisp
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon organic brown sugar
- 2 garlic cloves, minced
- 1/2 cup chopped scallions, whites and greens
- 1/2 cup roasted and salted peanuts, chopped
Instructions
- Gently bash the cucumber(s) with a meat mallet or rolling pin; hit hard enough to split them open down the sides but not so hard you squish them into mush. Cut cucumber(s) lengthwise down the middle and remove seeds. Then cut into 1-inch pieces. Put in a bowl and toss with salt. Leave for 30 minutes.
- In a small bowl, stir soy sauce, chili crisp, rice vinegar, sesame oil, brown sugar, and garlic until the brown sugar is completely dissolved.
- Strain salted cucumbers through a colander, discarding the juice rendered from the salt.
- Place the cucumbers and scallions into a large mixing bowl. Add the soy sauce mixture and stir to combine. Adjust any seasonings to suit your preference. If serving the same day, add peanuts and toss.
- The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
Packing for picnic: Store salad in a cooler. Bring peanuts in a separate container and toss with salad when ready to serve.
