Ingredients
Scale
- 4–5 Persian cucumbers (mini cucumbers work best)
- 1/2 teaspoon kosher salt (for drawing out moisture)
- 2 cloves garlic, finely minced
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce (or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons crispy chili oil (Lao Gan Ma is a TikTok favorite)
- 1 teaspoon granulated sugar or honey
- 1 tablespoon toasted sesame seeds
- Optional: Fresh cilantro and chopped scallions for garnish
Instructions
- Smash the Cucumbers: Place the washed Persian cucumbers on a sturdy cutting board. Use the flat side of a heavy chef’s knife or a rolling pin to firmly press down on each cucumber until it bursts and splits open along its length. Once smashed, chop the cucumbers into bite-sized, irregular chunks. This creates the maximum surface area for the dressing to cling to.
- Salt and Drain: Place the 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 is crucial for the “extra crispy” result because it draws out excess water, preventing your salad from becoming soggy once you add the liquid ingredients.
- Prepare the Dressing: While the cucumbers drain, whisk together the minced garlic, rice vinegar, soy sauce, toasted sesame oil, sugar, and crispy chili oil in a small bowl. Stir until the sugar has completely dissolved and the aromatics are well-distributed throughout the oil and vinegar base.
- Combine and Serve: Pat the cucumbers dry with a paper towel to remove any remaining surface moisture. Transfer them to a clean mixing bowl and pour the dressing over the top. Toss thoroughly to ensure every crevice is filled with sauce. Sprinkle with toasted sesame seeds, cilantro, and scallions before serving immediately for the best texture.
- Cook Time: 15 minutes