Ingredients:

  • 1 lb Persian cucumbers
  • 1 tsp Kosher salt
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp light soy sauce
  • 2 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 2 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • 2 tsp chili crisp oil
  • 1 tbsp toasted sesame seeds
  • 1/4 cup fresh scallions, chopped

Instructions:

  1. Place the cucumbers in a large plastic bag or under a piece of parchment paper. Use a rolling pin to firmly whack the cucumbers. Smash until they split and flatten slightly but aren't pulverized into mush. Tear or cut the smashed cucumbers into 1/2 inch bite-sized pieces.
  2. Toss the cucumbers with 1 tsp Kosher salt in a colander. Let sit for 10 minutes to draw out the excess moisture. After draining, pat the cucumbers dry with a paper towel.
  3. Whisk the rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, and chili crisp. Continue until the sugar is fully dissolved and the dressing looks silky.
  4. Combine the cucumbers with the dressing in a large bowl. Toss gently until every cranny is coated with the savory mixture. Fold in the toasted sesame seeds and chopped scallions. Serve immediately or chill for 15 minutes for better flavor.