Ingredients:

  • 1.5 lbs Persian cucumbers
  • 1 tsp Kosher salt
  • 2 tbsp Rice vinegar
  • 1 tbsp Soy sauce
  • 1 tbsp Chili crisp
  • 1 tsp Toasted sesame oil
  • 1 tsp Granulated sugar
  • 2 cloves Garlic, finely minced
  • 1 tbsp Toasted sesame seeds
  • 2 stalks Green onions, thinly sliced

Instructions:

  1. Place a cucumber on a sturdy cutting board. Using the flat side of a cleaver or chef's knife, press down firmly and strike the cucumber until it cracks open into four irregular sections. Repeat along the entire length and slice on a 45-degree angle into bite-sized chunks.
  2. Toss the crushed cucumbers in a bowl with Kosher salt and let them sit in a colander for 15–20 minutes to draw out moisture. Pat the cucumbers dry with a paper towel.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, chili crisp, sesame oil, sugar, and minced garlic until the sugar is fully dissolved.
  4. Pour the dressing over the dried cucumbers and toss vigorously. Fold in the toasted sesame seeds and sliced green onions just before serving.