Ingredients
Scale
- 4–6 Persian cucumbers (small and firm)
- 1 teaspoon Kosher salt (for drawing out moisture)
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 teaspoons rice vinegar
- 1 tablespoon chili oil or Lao Gan Ma chili crisp
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or granulated sugar
- 1 tablespoon toasted white and black sesame seeds
- Optional: Fresh cilantro or sliced scallions for garnish
Instructions
- Place the washed cucumbers on a large cutting board. Lay the flat side of a heavy chef’s knife over a cucumber and use the heel of your hand to press down firmly until the cucumber bursts and cracks along its length. Repeat this for all cucumbers. Once smashed, slice them into 1-inch bite-sized pieces. The irregular edges are key for holding the dressing.
- Place the smashed cucumber pieces in a colander and sprinkle them with one teaspoon of kosher salt. Toss them gently to coat. Let the cucumbers sit for about 5 to 10 minutes. This process draws out excess water, which prevents the salad from becoming watery and ensures that “extra crispy” texture TikTok users love. Pat them dry with a paper towel before moving to the next step.
- In a small mixing bowl, whisk together the minced garlic, soy sauce, rice vinegar, chili oil, toasted sesame oil, and honey. Whisk until the honey is fully dissolved and the oil is well-incorporated. If you like it extra spicy, add an extra spoonful of chili crisp or a pinch of red pepper flakes.
- Transfer the dried cucumbers to a clean serving bowl. Pour the dressing over the cucumbers and toss thoroughly to ensure every crevice is filled with sauce. Sprinkle generously with toasted sesame seeds and fresh cilantro or scallions. Serve immediately to enjoy the peak crispiness.
- Cook Time: 15 minutes