Ingredients
Method
- Place the cucumbers on a cutting board and hit them with a meat mallet, rolling pin, or a heavy pan until they burst open down the sides.4 Lebanese or Persian cucumbers
- Cut the smashed cucumbers lengthwise down the middle, then chop them into 1-inch (2.5cm) pieces.
- Place the cucumber pieces in a large bowl and toss them with the salt. Let them sit for 30 minutes to draw out excess water.0.75 tsp cooking salt or kosher salt
- Drain and discard the salty water that has pooled at the bottom of the bowl.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, and toasted sesame oil until well-combined.1.5 tbsp rice vinegar, 2 tsp light or all-purpose soy sauce, 2 tsp toasted sesame oil
- Add the sliced eschalots, green onions, sesame seeds, and the prepared dressing to the bowl with the cucumbers.1 eschalot (French onion), 1 cup green onion, 2 tsp toasted white sesame seeds
- Spoon in the chili crisp oil, starting with 2 tablespoons or adding more for higher heat.2 tbsp chili crisp oil
- Toss everything together for about 30 seconds until well-coated and serve immediately.
Notes
Do not skip the salting step, as it prevents the salad from becoming watery and seasons the cucumbers thoroughly. For the best texture, choose a chili crisp brand like Laoganma that emphasizes crispiness and savory depth.