Ingredients:

  • 2 Large English Cucumbers
  • 1 tsp Kosher salt
  • 2 cloves Garlic, finely minced
  • 2 Scallions, thinly sliced on the bias
  • 2 tbsp Soy sauce
  • 2 tbsp Rice vinegar
  • 1 tbsp Toasted sesame oil
  • 1 tsp Granulated sugar
  • 1.5 tbsp Chili crisp
  • 1 tbsp Toasted white sesame seeds
  • 1 pinch Red pepper flakes
  • 1 tbsp Fresh cilantro leaves

Instructions:

  1. Lay the cucumbers flat on a cutting board. Use the side of a wide chef’s knife or a rolling pin to firmly press down until the cucumber cracks open along its length.
  2. Slice the smashed cucumbers into 1/2-inch bite-sized chunks. Place the pieces in a colander, toss with the kosher salt, and let them sit over a bowl for 20 minutes to draw out moisture.
  3. Briefly rinse the cucumbers under cold water to remove excess salt, then pat them thoroughly dry with a clean kitchen towel.
  4. In a separate small bowl, whisk together the soy sauce, rice vinegar, sugar, and minced garlic until the sugar is fully dissolved.
  5. Slowly stream in the toasted sesame oil and chili crisp while whisking to create a velvety emulsion.
  6. Toss the dried cucumbers with the dressing, scallions, and toasted sesame seeds. Garnish with cilantro and red pepper flakes if desired.