Ingredients
Scale
- 4–5 Persian cucumbers (or 1 large English cucumber)
- 1/2 teaspoon salt (for drawing out moisture)
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce (or liquid aminos)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1–2 tablespoons crispy chili oil (like Lao Gan Ma)
- 1 teaspoon granulated sugar or honey
- 1 teaspoon toasted sesame seeds
- Fresh cilantro for garnish (optional)
Instructions
- Place the cucumbers on a sturdy cutting board. Lay the flat side of a large chef’s knife over a cucumber and use the heel of your hand to firmly press down until the cucumber bursts and splits open. Repeat this along the entire length of each cucumber. Once smashed, slice them diagonally into bite-sized chunks about one inch wide.
- 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 10 minutes. This process draws out excess water, ensuring your salad stays crunchy and your dressing doesn’t get watered down. After 10 minutes, pat the cucumbers dry with a paper towel.
- In a medium mixing bowl, combine the minced garlic, soy sauce, rice vinegar, toasted sesame oil, sugar, and the crispy chili oil. Whisk the ingredients together until the sugar is completely dissolved. Taste the dressing and adjust the heat by adding more chili oil if you prefer a spicier kick.
- Add the drained cucumber chunks to the bowl with the dressing. Toss thoroughly to ensure every cranny is filled with the sauce. Transfer to a serving plate and garnish with toasted sesame seeds and fresh cilantro. Serve immediately for the best crunch.
- Cook Time: 15 minutes