Description
- 1 to 1.5 pounds seedless cucumbers, preferably English or Persian cucumbers
- 1 teaspoon salt
- 2 1/2 teaspoons sugar
- 2 teaspoons toasted sesame oil
- 3 teaspoons light soy sauce
- 1 1/2 tablespoons rice vinegar
- 2 to 4 cloves garlic, minced
- 1 to 2 teaspoons chili oil, adjusted to taste
- 2 teaspoons toasted sesame seeds
- 1/4 cup chopped fresh cilantro
Ingredients
- Smash the cucumbers: Place the cucumbers on a sturdy cutting board. Use a rolling pin, meat mallet, or the flat side of a chef’s knife to gently smash them until they crack and split open.
- Cut and salt: Cut the smashed cucumbers into rough bite-sized pieces. Transfer them to a bowl, toss with salt, and let them sit for 5 to 10 minutes to draw out excess water.
- Make the dressing: In a small bowl, whisk together the sugar, toasted sesame oil, light soy sauce, and rice vinegar until the sugar dissolves.
- Drain and combine: Drain the liquid from the cucumbers. Add the dressing, minced garlic, and chili oil. Toss well until every cucumber piece is coated.
- Garnish and serve: Transfer to a serving dish. Sprinkle with toasted sesame seeds and chopped cilantro. Serve immediately for the best crunch, or chill for 10 minutes for deeper flavor.
Instructions
- Use cold, fresh cucumbers for the crispiest texture.
- Do not skip salting and draining the cucumbers, or the salad may become watery.
- For a gluten-free version, replace light soy sauce with tamari.
- For less heat, reduce the chili oil or use only a small pinch of crushed red pepper flakes.
- For extra crunch, add crushed peanuts before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will become softer over time.
Notes
- Use cold, fresh cucumbers for the crispiest texture.
- Do not skip salting and draining the cucumbers, or the salad may become watery.
- For a gluten-free version, replace light soy sauce with tamari.
- For less heat, reduce the chili oil or use only a small pinch of crushed red pepper flakes.
- For extra crunch, add crushed peanuts before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad will become softer over time.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 3
- Sodium: 450
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
- Cholesterol: 0