Ingredients
Scale
- 4–5 Persian cucumbers (mini cucumbers work best)
- 1/2 teaspoon kosher salt
- 1 tablespoon soy sauce (or liquid aminos)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- 2 tablespoons spicy chili crisp (adjust to your heat preference)
- 2 cloves garlic, finely minced
- 1 tablespoon toasted sesame seeds
- Optional: Fresh cilantro and chopped scallions for garnish
Instructions
- Step 1: Preparation and Trimming Wash the Persian cucumbers thoroughly under cold water and pat them dry with a clean kitchen towel. Trim off the very ends of each cucumber. Place the cucumbers on a large, sturdy cutting board. If you are worried about mess, you can place the cucumbers inside a large zip-top bag before smashing to contain any stray juices.
- Step 2: Smashing the Cucumbers Lay the flat side of a heavy chef’s knife over a cucumber. Use the heel of your hand to firmly whack the knife down, “smashing” the cucumber until it bursts open and flattens slightly. Repeat this along the entire length of each cucumber. Once smashed, slice the cucumbers diagonally into bite-sized, 1-inch chunks. The irregular, craggy edges are exactly what you want for maximum sauce absorption.
- Step 3: Salting and Drawing Out Moisture Place the smashed cucumber chunks into a colander set over a bowl. Sprinkle with 1/2 teaspoon of salt and toss well. Let them sit for about 5 to 10 minutes. This step draws out excess water, which prevents your salad from becoming watery and ensures the cucumbers stay incredibly crispy. After sitting, give them a quick pat with a paper towel to remove any excess surface moisture.
- Step 4: Mixing the Spicy Chili Crisp Dressing In a small mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and the star ingredient: the spicy chili crisp. Stir until the sugar has completely dissolved. Taste the dressing and adjust the heat by adding more chili crisp if you want that extra TikTok-level spice.
- Step 5: Plating and Finishing Transfer the drained cucumbers to a serving bowl. Pour the spicy chili crisp dressing over the cucumbers and toss thoroughly to ensure every nook and cranny is coated. Sprinkle generously with toasted sesame seeds and top with fresh cilantro or scallions. Serve immediately while the cucumbers are at their peak crispness.
- Cook Time: 10 minutes