This Spicy Cucumber Salad is a refreshing combination of crisp Kirby cucumbers, savory scallion dressing, chili crunch, and toasted almonds. Inspired by the popular spicy cucumbers served at Momofuku Noodle Bar, this flavorful side dish balances cool, crunchy vegetables with spicy, tangy, and umami-rich ingredients.
The secret to this Asian-inspired cucumber salad is the contrast between its components. Fresh Kirby cucumbers provide a satisfying crunch, while a vibrant green scallion sauce brings savory depth. Momofuku Chili Crunch adds heat and texture, and toasted almonds and sesame seeds create a nutty finish.
Start with four Kirby cucumbers, which are ideal for salads because of their firm texture and relatively small seeds. Peel the cucumbers in alternating strips for an attractive striped appearance, then slice them into half-inch-thick pieces. Toss the slices with kosher salt and sugar and let them rest for five minutes. This quick curing step draws out some moisture and lightly seasons the cucumbers.
While the cucumbers rest, prepare the dressing. Combine chilled scallion greens, grapeseed oil, rice wine vinegar, Momofuku Chili Crunch, sesame oil, fish sauce, and kosher salt in a blender or food processor. Blend until smooth, taking care not to overprocess the mixture, which can warm the ingredients and dull the bright green color.
A compact food processor makes it easy to prepare the scallion dressing and achieve a smooth, consistent texture.
Drain the cucumbers thoroughly, then toss them with the prepared dressing until evenly coated. Finish with Momofuku Spicy Seasoned Salt, sesame seeds, and toasted chopped almonds for an irresistible spicy-crunchy topping.
Serve this homemade spicy cucumber salad alongside Asian-inspired meals such as Vegetable Chow Mein, Hainanese Chicken Rice, or Szechuan Beef. Its cool, crisp texture makes it an especially good companion to rich or spicy main dishes.
For the best crunch, assemble the salad shortly before serving. Keep the cucumbers, dressing, and toppings separate if preparing the components ahead of time.
Related Recipes:
- Easy Sunomono Salad — Another refreshing cucumber salad with a different flavor profile.
- Sesame Shrimp with Cucumber-Soy Salad — A complementary cucumber-based seafood dish.
- Stir-Fried Soba Noodles
Spicy Cucumber Salad Recipe – Noodle Bar Style
- Total Time: :15
- Yield: 4 1x
Ingredients
- 4 Kirby cucumbers, halved and sliced ½-inch pieces
- 5 red radishes, thinly sliced
- 2 tbsp tahini
- 2 tbsp Momofuku Chili Crunch
- 1 tsp Momofuku Toasted Sesame Oil
- ¼ c chopped cilantro
Instructions
- Combine cucumbers, radishes, and tahini in a bowl.
- Season lightly with Momofuku Savory Seasoned Salt or salt and pepper.
- Drizzle Momofuku Chili Crunch and toasted sesame oil, and top with chopped cilantro. Serve immediately.
Notes
Prepare the Cucumber
Wash the cucumber thoroughly.
Using a vegetable peeler, remove alternating narrow strips of skin lengthwise from each cucumber, leaving some green skin intact to create a striped appearance.
Cut the cucumber into ½-inch-thick slices.
Toss with 1 teaspoon kosher salt and 1 teaspoon sugar. Let stand for 5 minutes, then drain off the released liquid before adding the dressing.
- Prep Time: :15
- Category: Side Dish
- Method: No Cook
- Cuisine: Asian