Ingredients
4 cucumbers, approximately 20cm/8 inches long
3/4 teaspoon cooking or kosher salt
1 eschallot or French onion, halved and very thinly sliced
1 cup green onion, green part only, finely sliced
2 tablespoons or more of chilli crisp (crispy chilli oil)
2 teaspoons toasted white sesame seeds, plus extra for topping
1 1/2 tablespoons rice vinegar
2 teaspoons soy sauce, all-purpose or light
2 teaspoons toasted sesame oil
Instructions
1-Smash the cucumbers using a rolling pin until they burst open but stay intact.
2-Cut the smashed cucumbers lengthwise in half, then into 2.5cm or 1-inch pieces.
3-Toss with salt and let sit for 30 minutes, then drain the liquid.
4-Whisk the dressing ingredients together until combined.
5-Combine all ingredients in a bowl and toss for about 30 seconds.
6-Serve with extra sesame seeds and chili crisp on top.
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 the cucumbers creates texture and helps the dressing cling for better flavor.
🌶️ Adjust chilli crisp quantity to taste for desired spice level.
⏳ Fresh salad has more intense flavor; leftovers keep well for up to 24 hours but cucumbers soften over time.
- Prep Time: 7 minutes
- Salting Time: 30 minutes
- Category: Salad
- Method: Smashing, T tossing
- Cuisine: Asian
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 5 grams
- Sodium: 615 milligrams
- Fat: 6 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 0 milligrams