Ingredients
Scale
- 4–5 Persian cucumbers (small and firm)
- 1/2 teaspoon kosher salt
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon chili oil with flakes (chili crisp)
- 1 teaspoon granulated sugar or honey
- 1 tablespoon toasted sesame seeds
- Fresh cilantro for garnish (optional)
Instructions
- Wash the Persian cucumbers thoroughly and pat them dry with a clean kitchen towel. Trim off the ends of each cucumber. Place them on a flat cutting board. To keep the mess contained, you can place the cucumbers inside a large zip-top bag before smashing, though doing it directly on the board works just as well.
- Use the flat side of a heavy chef’s knife, a rolling pin, or a small skillet to press down firmly on each cucumber until it bursts open and flattens slightly. You want the cucumber to stay mostly intact but look jagged and irregular. Once smashed, slice the cucumbers diagonally into bite-sized chunks, roughly 1-inch wide.
- Place the smashed cucumber chunks in a colander and sprinkle them with the kosher salt. Toss well to ensure even coating. Let the cucumbers sit for about 5 to 10 minutes. This process draws out excess moisture, which ensures the salad stays “extra crispy” and prevents the dressing from becoming watery. After 10 minutes, gently pat the cucumbers dry with a paper towel.
- In a small mixing bowl, combine the minced garlic, soy sauce, rice vinegar, toasted sesame oil, sugar, and chili crisp. Whisk the ingredients together until the sugar is fully dissolved. Taste the dressing and adjust the heat by adding more chili oil if you prefer a spicier kick.
- Transfer the drained cucumbers to a large serving bowl. Pour the dressing over the top and toss everything together until every piece of cucumber is well-coated in the savory sauce. Sprinkle generously with toasted sesame seeds and fresh cilantro. Serve immediately for the best texture and crunch.
- Cook Time: 15 minutes