1. Can I make Spicy Smacked Cucumber Salad in advance?

Yes, you can prepare this salad ahead of time and store it in the refrigerator for up to 2 days. However, for the best taste and texture, it’s recommended to enjoy the salad the same day it’s made. Over time, the cucumbers may release more liquid, which can dilute the dressing.

2. Can I substitute Chinese Chili Oil?

Yes, if you don’t have Chinese chili oil, you can use chili flakes combined with neutral oil or substitute with chili crisp for a different flavor. Adjust the amount to suit your desired level of spiciness.

3. What’s the best type of cucumber for this recipe?

Mini cucumbers or Persian cucumbers are perfect for this salad because of their thin skin and crunchy texture. If these aren’t available, you can use English cucumbers or any seedless variety. Just be sure to peel them if the skin is too thick.

4. How do I store leftover Spicy Smacked Cucumber Salad?

Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 2 days, but be mindful that the cucumbers will release more liquid over time, which may make the salad saltier. This dish is best enjoyed on the same day it’s made

Spicy Smacked Cucumber Salad – Quick & Easy (10 Min Recipe)

Name: Spicy Smacked Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 6 mini cucumbers; ½ teaspoon salt; 2 tablespoons regular soy sauce; 1.5 tablespoons sesame oil; 1 tablespoon Chinese black vinegar (or rice vinegar or apple cider vinegar); ½ tablespoon sesame seeds; 1 tablespoon white granulated sugar; 1 clove garlic, minced; 1 tablespoon Chinese chili oil

Description

Spicy Smacked Cucumber Salad is a refreshing and zesty dish made with crispy cucumbers and a flavorful spicy garlic soy-based dressing. This quick and easy salad combines sweet, savory, and spicy notes, making it the perfect side dish to complement any meal. Ready in just 10 minutes, it’s a great way to enjoy a light and healthy snack or meal addition.

Ingredients

Scale

6 mini cucumbers
½ teaspoon salt
2 tablespoons regular soy sauce
1.5 tablespoons sesame oil
1 tablespoon Chinese black vinegar (or rice vinegar or apple cider vinegar)
½ tablespoon sesame seeds
1 tablespoon white granulated sugar
1 clove garlic, minced
1 tablespoon Chinese chili oil

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Instructions

Slice the ends off the mini cucumbers. With the side of your knife, gently smash the cucumbers a few times until they are slightly flattened and broken open in the center.
Slice the cucumbers on an angle into 2-cm thick diagonal strips.
Transfer the sliced cucumbers to a bowl. Add salt and massage it into the cucumbers. Allow them to sit for 5-10 minutes to draw out excess moisture.
Rinse the cucumbers thoroughly under cold running water to remove excess salt.
Drain the cucumbers, removing as much excess water as possible.
Mix the cucumbers with the dressing ingredients, ensuring everything is well coated. Serve immediately or refrigerate for later.

Notes

For a milder version, you can omit the chili oil or use a smaller amount.
Mini cucumbers or Persian cucumbers work best for this recipe, but you can also use English cucumbers if needed.
Make sure to rinse the cucumbers well after salting to avoid the salad becoming too salty.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Side Dish
Method: No Cook
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 222 kcal
Sugar: 8g
Sodium: 1591mg
Fat: 19g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg