Ingredients:

  • 1 lb Persian cucumbers (approximately 6-8 cucumbers)
  • 3 cloves garlic, grated or finely minced
  • 1 inch fresh ginger, grated into a paste
  • 2 green onions, thinly sliced on a bias
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1 tbsp granulated sugar
  • 1.5 tbsp chili crisp
  • 1 tsp toasted sesame seeds
  • 1/2 tsp kosher salt

Instructions:

  1. Place the Persian cucumbers on a cutting board and hit them firmly with a rolling pin until they split lengthwise. Note: This creates those jagged edges we talked about.
  2. Slice the smashed cucumbers into bite-sized, 1 inch chunks on a slight diagonal.
  3. Toss the chunks with the 1/2 tsp kosher salt in a colander. Let them sit for 5 minutes until a pool of water collects underneath.
  4. Prepare the aromatics. Grate the 3 garlic cloves and 1 inch of ginger into a large mixing bowl.
  5. Add the 2 tbsp rice vinegar and 1 tbsp granulated sugar to the aromatics. Whisk until the sugar crystals are no longer visible.
  6. Stir in the 1 tbsp soy sauce, 1 tsp toasted sesame oil, and 1.5 tbsp chili crisp.
  7. Pat the cucumbers dry with a paper towel to remove excess salt and surface moisture.
  8. Add the cucumbers to the dressing and toss vigorously. The aroma of toasted sesame should hit you instantly.
  9. Add the sliced green onions and roughly chopped cilantro.
  10. Sprinkle with 1 tsp toasted sesame seeds and serve immediately while the cucumbers are still ice cold and firm.