Easy Chinese Cucumber Salad with Chili Crisp
This Easy Chinese Cucumber Salad with Chili Crisp is a refreshing and flavorful side dish made with crisp cucumbers, garlic, green onions, and a tangy-spicy dressing. No smashing required—just slice, salt, and toss with a chili crisp–infused sauce for a cool and crunchy salad that’s perfect with rice, noodles, or grilled meats.
- Prep time
- 10 min
- Cook time
- 28 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large English cucumber or 3 Persian cucumbers, sliced
- ½ to 1 teaspoon salt (for drawing out moisture)
- 3 garlic cloves, minced
- 1–2 tablespoons chili crisp (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 green onion, chopped
- (Optional) 1 tablespoon neutral oil (for hot oil drizzle)
Instructions
- 1
Salt the cucumbers: Place sliced cucumbers in a bowl and sprinkle evenly with salt. Toss to coat and let sit for 30 minutes to draw out excess moisture.
- 2
Drain and dry: After 30 minutes, drain the liquid and gently pat cucumbers dry with a paper towel.
- 3
Mix the dressing: In a bowl, combine garlic, chili crisp, rice vinegar, sugar, sesame oil, and chopped green onion.
- 4
(Optional but recommended) Infuse with hot oil: Heat neutral oil in a small pan until hot, then carefully drizzle it over the garlic and green onion mixture to release extra flavor.
- 5
Toss and serve: Add cucumbers to the bowl and toss until well coated. Serve immediately or chill for 10–15 minutes before eating.