Ingredients:

  • 1 lb Persian cucumbers
  • 1 tbsp Kosher salt
  • 2 cloves garlic, finely minced
  • 1 scallion, thinly sliced
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp soy sauce
  • 1.5 tbsp honey
  • 1.5 tbsp chili oil with chili crisp
  • 1 tsp toasted sesame oil
  • 1 tsp toasted sesame seeds

Instructions:

  1. Smash the cucumbers. Place the 1 lb of Persian cucumbers on a flat cutting board. Lay the wide side of a chef’s knife over the cucumber and press down firmly with your palm to smash until it splits open and flattens slightly. Note: Don't pulverize them; you want large, recognizable chunks with jagged edges.
  2. Slice into chunks. Slice the smashed cucumbers into 1 inch diagonal chunks.
  3. Perform the Express Sweat. Place the sliced cucumbers in a colander and toss with 1 tablespoon of Kosher salt. Let sit for 3 to 5 minutes until a pool of water collects beneath the colander.
  4. Rinse and dry. Rinse the cucumbers thoroughly with cold water to remove excess salt, then pat dry or drain well until the surfaces are no longer dripping.
  5. Whisk the dressing. In a large mixing bowl, whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, 1.5 tbsp honey, 1.5 tbsp chili oil, and 1 tsp toasted sesame oil until the dressing is emulsified and glossy.
  6. Combine ingredients. Add the prepared cucumbers, 2 minced garlic cloves, and 1 sliced scallion to the bowl.
  7. Toss for coverage. Toss thoroughly until the dressing fills the fissures and crannies of the smashed cucumbers.
  8. Garnish and serve. Garnish with 1 tsp toasted sesame seeds and serve immediately while the cucumbers are still chilled and crisp.