Ingredients
Scale
- 4–5 Persian cucumbers (mini cucumbers)
- 1/2 teaspoon salt (for drawing out moisture)
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 2 teaspoons chili oil or Lao Gan Ma chili crisp
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar or honey
- 1 teaspoon toasted sesame seeds
- Optional: Fresh cilantro or scallions for garnish
Instructions
- Place the washed cucumbers on a sturdy cutting board. Lay the flat side of a large chef’s knife over a cucumber and use your other hand to press down firmly or give it a light whack. You want the cucumber to burst open and create craggy, irregular pieces. Once smashed, slice them diagonally into one-inch bite-sized chunks.
- Place the cucumber pieces in a bowl and sprinkle with 1/2 teaspoon of salt. Toss well and let them sit for about 5 to 10 minutes. This process draws out excess water, which prevents your salad from becoming soggy and ensures the cucumbers stay extra crunchy. After waiting, drain the excess liquid from the bowl.
- In a small jar or bowl, whisk together the minced garlic, soy sauce, rice vinegar, chili oil, sesame oil, and sugar until the sugar dissolves. Pour this vibrant dressing over the drained cucumbers. Toss everything together until every nook and cranny is coated. Garnish with sesame seeds and fresh herbs if desired. Serve immediately or let it chill in the fridge for 20 minutes for even better flavor.
- Cook Time: 10 minutes