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Fresh Asian Sesame Cucumber Salad Recipe Easy Healthy Chili Crisp Twist

Asian sesame cucumber salad - featured image

A quick, vibrant, and flavorful Asian sesame cucumber salad with a spicy chili crisp twist. Perfect as a refreshing side dish that balances crisp cucumbers with a nutty, umami-packed dressing.

Ingredients

Scale
  • 2 medium English cucumbers, thinly sliced
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 teaspoon honey
  • 12 tablespoons chili crisp
  • 1 clove garlic, minced
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, thinly sliced
  • Salt and pepper to taste

Instructions

  1. Slice the cucumbers into thin rounds about 1/8-inch (3 mm) thick using a mandoline or sharp knife. Place in a medium mixing bowl.
  2. In a small bowl, whisk together rice vinegar, toasted sesame oil, soy sauce, honey, and minced garlic until honey dissolves and dressing is smooth.
  3. Pour the dressing over the cucumber slices and gently toss to coat. Let sit for 5-10 minutes to marinate and soften slightly.
  4. Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Remove from heat immediately.
  5. Stir in chili crisp and sliced green onions into the cucumber mixture. Season with salt and pepper to taste and toss gently.
  6. Transfer salad to a serving dish and sprinkle toasted sesame seeds on top before serving.

Notes

Use fresh English or Persian cucumbers for best texture. Toast sesame seeds fresh for optimal flavor. Let the salad marinate for at least 5-10 minutes to allow flavors to meld. Adjust chili crisp amount to control heat. Drain excess liquid before serving to avoid sogginess. Can be refrigerated up to 2 days but best served fresh or chilled.

Nutrition

Keywords: Asian cucumber salad, sesame cucumber salad, chili crisp salad, healthy cucumber salad, quick salad recipe, easy side dish, vegan salad, gluten-free salad