Ingredients
Scale
- 4–5 Persian cucumbers
- 1 cup shelled edamame (thawed)
- 2 tablespoons soy sauce (or liquid aminos)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon chili crisp or red pepper flakes
- 1 teaspoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon toasted sesame seeds
Instructions
- Wash the cucumbers and trim off the ends. Place the cucumbers on a cutting board and lay the flat side of a large chef’s knife over them. Use your fist to firmly whack the knife, smashing the cucumbers until they burst open. Slice the smashed cucumbers into bite-sized chunks on a diagonal. Place them in a bowl, sprinkle with salt, and let them sit for 5 minutes. Drain any excess water that collects at the bottom of the bowl.
- In a small mixing bowl, combine the soy sauce, rice vinegar, toasted sesame oil, minced garlic, honey, and chili crisp. Whisk the ingredients together vigorously until the honey dissolves and the oil emulsifies into a smooth, fragrant dressing.
- Add the thawed edamame to the bowl with the drained cucumbers. Pour the dressing over the vegetables and toss thoroughly to ensure every piece is coated. Sprinkle the toasted sesame seeds over the top for extra crunch. Serve immediately or let it chill in the refrigerator for 20 minutes to allow the flavors to deepen even further.
- Cook Time: 15 minutes