Ingredients
– 4 cucumbers (approximately 20 cm/8 inches long; Lebanese, Persian, or English cucumbers can be used)
– 3/4 teaspoon cooking or kosher salt
– 1 eschalot or French onion, halved and very thinly sliced (can substitute with 1/2 small red onion, sliced extra finely)
– 1 cup green onion (green part only), finely sliced (about 1 large or 2 small stems)
– 2 tablespoons or more chili crisp (crispy chili oil; adjust based on spice tolerance)
– 2 teaspoons toasted white sesame seeds, plus extra for topping
– 1 1/2 tablespoons rice vinegar (any clear vinegar can be substituted)
– 2 teaspoons soy sauce (all-purpose or light soy sauce preferred)
– 2 teaspoons toasted sesame oil (brown sesame oil preferred)
Instructions
1-Smash the cucumbers with a meat mallet, rolling pin, or similar tool to create splits that let the dressing cling just right.
2-Cut the smashed cucumbers lengthwise in half, then into roughly 2.5 cm (1-inch) pieces for that perfect bite.
3-Toss the cucumber pieces with 3/4 teaspoon of salt and let them sit for 30 minutes to draw out excess water, keeping your salad from getting watery.
4-Drain and discard the liquid released from the cucumbers to maintain that fresh crunch.
5-Whisk together 2 teaspoons soy sauce, 2 teaspoons toasted sesame oil, and 1 1/2 tablespoons rice vinegar until it’s all combined into a tangy dressing.
6-In a bowl, mix the cucumbers with 1 cup finely sliced green onion, 1 thinly sliced eschalot, 2 teaspoons toasted sesame seeds, the dressing, and 2 tablespoons chili crisp.
7-Toss everything until the eschalots soften up, which takes about 30 seconds it’s that quick!
8-Serve it garnished with extra sesame seeds and chili crisp if you want more zing.
9-Eat it fresh with a fork for the best texture, or wait a bit and use a spoon as the flavors meld over time.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Smashing cucumbers creates crevices that help the dressing cling better.
🧂 Salting the cucumbers draws out excess water to prevent flavor dilution.
🌰 Use toasted sesame oil for a richer, nuttier taste.
- Prep Time: 7 minutes
- Salting Time: 30 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 100 kcal
- Sugar: 5 g
- Sodium: 615 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg