Ingredients:

  • 2 Persian cucumbers (~10 oz / 280g)
  • 1 tsp Kosher salt
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp chili crisp
  • 1 tsp maple syrup
  • 2 cloves garlic, finely minced
  • 1/2 tsp toasted sesame seeds
  • 1 small Fresno chili, thinly sliced

Instructions:

  1. Place the washed cucumbers on a cutting board. Using a rolling pin or the bottom of a heavy skillet, gently press down on the cucumber until it cracks open.
  2. Cut the smashed cucumbers into bite-sized, irregular chunks (about 1 inch).
  3. Toss the chunks with 1 tsp Kosher salt in a colander and let them sit for 15–20 minutes to release excess water.
  4. Rinse quickly with cold water to remove excess salt and pat dry with a paper towel.
  5. In a small bowl, combine the rice vinegar, toasted sesame oil, chili crisp, and maple syrup.
  6. Whisk in the minced garlic until the dressing is emulsified and the maple syrup has fully dissolved.
  7. Add the dried cucumber chunks to a medium mixing bowl, pour the vinaigrette over the cucumbers, and toss gently to coat.
  8. Garnish with toasted sesame seeds and sliced Fresno chili before serving chilled.