Ingredients
Scale
- 6–8 Persian cucumbers (mini cucumbers work best)
- 1 teaspoon kosher salt (for sweating the cucumbers)
- 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey or maple syrup
- 2–3 tablespoons chili onion crunch (the “extra crispy” TikTok star)
- 1 tablespoon toasted sesame seeds
- Optional: Sliced scallions for garnish
Instructions
- Step 1: Smash the Cucumbers. Place your 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 firmly press down until the cucumber bursts and splinters open. Once smashed, chop them into bite-sized, irregular chunks. This creates maximum surface area for the sauce to cling to.
- Step 2: Salt and Drain. Place the smashed cucumber chunks into a colander set over a bowl. Sprinkle with one teaspoon of kosher salt and toss to coat. Let them sit for about 10 minutes. This process draws out excess water, ensuring your salad stays crunchy and doesn’t become a watery mess once you add the dressing.
- Step 3: Prepare the Soy Ginger Dressing. While the cucumbers drain, whisk together the minced garlic, grated ginger, soy sauce, rice vinegar, toasted sesame oil, and sweetener in a small bowl. Whisk until the honey or sugar is completely dissolved. This dressing provides the savory, acidic base that balances the upcoming heat.
- Step 4: Combine and Add the Crispy Elements. Pat the cucumbers dry with a paper towel and transfer them to a large mixing bowl. Pour the soy ginger dressing over the cucumbers. Add the chili onion crunch and toasted sesame seeds. Toss everything vigorously so the crispy bits get trapped in the nooks and crannies of the smashed cucumbers.
- Step 5: Final Garnish and Serving. Transfer the salad to a serving plate or bowl. Top with an extra spoonful of the crispy chili oil and a handful of fresh scallions if desired. Serve immediately while the cucumbers are cold and the toppings are at their maximum crispiness.
- Cook Time: 20 minutes