Ingredients:

  • 2 lbs (900g) English cucumbers, seeded and smashed
  • 1 tbsp (15g) Kosher salt
  • 3 tbsp (45ml) Rice vinegar
  • 2 tbsp (30ml) Soy sauce
  • 1 tbsp (21g) Honey
  • 1 tbsp (15ml) Chili crisp
  • 1 tsp (5ml) Toasted sesame oil
  • 2 cloves (6g) Garlic, finely minced
  • 1 tsp (5g) Freshly grated ginger
  • 2 stalks (10g) Green onion, thinly sliced
  • 1 tsp (5g) Toasted sesame seeds

Instructions:

  1. Use the flat side of a chef's knife or a rolling pin to firmly press down on the cucumbers until they crack open. Slice them into bite-sized, irregular chunks.
  2. Toss the smashed cucumbers with Kosher salt in a colander and let them sit for 10 minutes to draw out excess water. Rinse quickly and pat dry with a paper towel.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, honey, chili crisp, sesame oil, garlic, and ginger until the honey is fully dissolved and the dressing is glossy.
  4. Add the drained cucumbers to a large bowl, pour the dressing over the top, and toss gently until coated.
  5. Fold in the sliced green onions and toasted sesame seeds just before serving.