Ingredients:

  • 2 large (or 4 small) English or Persian Cucumbers
  • 1 teaspoon Coarse Sea Salt
  • 3 cloves Freshly minced Garlic
  • 1 teaspoon Finely grated or minced Fresh Ginger
  • 3 tablespoons Low-Sodium Soy Sauce (or Tamari)
  • 3 tablespoons Unseasoned Rice Vinegar
  • 1 tablespoon Granulated Sugar
  • 2 teaspoons Toasted Sesame Oil
  • 1–2 teaspoons Chilli Oil (with sediment)
  • 1 teaspoon Toasted Sesame Seeds (optional)
  • 1 tablespoon Fresh Coriander (Cilantro), roughly chopped (optional)

Instructions:

  1. Wash the cucumbers well. Trim off both ends and discard.
  2. Place the cucumbers on a sturdy cutting board. Using the side of a cleaver, a rolling pin, or a meat mallet, gently but firmly smash the cucumbers lengthwise until they split and crack open irregularly. Roughly chop the smashed cucumbers into 1-inch (2.5 cm) bite-sized pieces.
  3. Place the chopped cucumbers in a colander set over a bowl. Toss thoroughly with the 1 teaspoon of coarse salt. Let them sit and 'weep' for 30 minutes to draw out excess water, ensuring maximum crunch.
  4. Pat the drained cucumbers thoroughly dry using a clean tea towel or paper towels. Transfer them to a clean mixing bowl.
  5. Mince the garlic cloves and ginger finely. In a small bowl, combine the soy sauce, rice vinegar, granulated sugar, toasted sesame oil, and chilli oil. Whisk vigorously until the sugar is fully dissolved. Add the minced garlic and ginger to the dressing mixture and stir well.
  6. Pour the prepared dressing over the dried cucumbers. Toss gently but thoroughly to ensure the dressing coats all the jagged cucumber pieces.
  7. For the best flavour integration, cover and chill the salad for another 15–20 minutes before serving. Transfer the salad to a serving dish and sprinkle with toasted sesame seeds and chopped coriander/cilantro just before serving.