Ingredients
Salad:
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4 cucumbers (about 20 cm / 8 inches each or 2 long English cucumbers)
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¾ teaspoon kosher salt
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1 small shallot (French onion), thinly sliced
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1 cup green onions (green part only), finely sliced
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2 tablespoons chili crisp (Laoganma recommended)
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2 teaspoons toasted white sesame seeds (reserve ½ tsp for topping)
Dressing:
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1 ½ tablespoons rice vinegar (or white vinegar)
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2 teaspoons light soy sauce
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2 teaspoons toasted sesame oil
Instructions
Step 1: Smash and Prepare Cucumbers
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Wash and dry cucumbers. Place them on a sturdy cutting board.
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Using a rolling pin or meat mallet, gently smash the cucumbers until the sides crack.
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Cut the smashed cucumbers into 1-inch pieces.
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Toss the cucumber pieces with ¾ teaspoon salt in a bowl. Let them sit for 30 minutes to draw out excess moisture.
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Drain and pat them dry with a clean kitchen towel.
Step 2: Make the Dressing
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In a small bowl, whisk together rice vinegar, soy sauce, and toasted sesame oil.
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Adjust the chili crisp quantity based on your heat preference.
Step 3: Toss the Salad
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In a large bowl, combine cucumbers, sliced shallot, green onions, and sesame seeds.
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Add the dressing and toss gently until the cucumbers are coated.
Step 4: Serve
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Sprinkle with reserved sesame seeds and an extra spoonful of chili crisp.
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Serve immediately for maximum crunch.
Notes
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Cucumbers: Persian or Lebanese cucumbers work best for crunch.
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Chili Crisp: Brands vary in spiciness. Start with 2 tablespoons and add more to taste.
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Make-Ahead: To prevent sogginess, keep cucumbers and dressing separate until ready to serve.
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Leftovers: Best enjoyed within 24 hours.
- Prep Time: 10
- Category: Salad / Side Dish
- Method: No-Cook
- Cuisine: Asian-Inspired
- Diet: Gluten Free