Ingredients:

  • 1.5 lbs English 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 tsp Toasted sesame seeds
  • 2 stalks Scallions, thinly sliced

Instructions:

  1. Place the cucumbers on a cutting board or inside a Ziploc bag. 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 chunks, approximately 1 inch in size.
  3. Toss the cucumber chunks with salt in a colander and let them sit for 10 minutes. Rinse quickly with cold water and pat dry with a paper towel.
  4. In a small bowl, whisk together the rice vinegar, soy sauce, chili crisp, sesame oil, sugar, and minced garlic until the sugar is completely dissolved.
  5. Add the dried cucumbers to a large mixing bowl and pour the dressing over them.
  6. Gently fold the cucumbers to coat evenly with the dressing.
  7. Garnish with toasted sesame seeds and sliced scallions. Optional: Chill for 30 minutes for deeper flavor absorption.