Ingredients:

  • 2 medium English (or Persian) Cucumbers
  • 1 tsp Kosher Salt
  • 4 Tbsp Low-Sodium Soy Sauce (or Tamari)
  • 2 Tbsp Unseasoned Rice Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • 1 Tbsp Granulated Sugar
  • 2 cloves Fresh Garlic, minced
  • 1 tsp Fresh Ginger, grated
  • 1/2 to 1 tsp Chili Flakes (or Gochugaru)
  • 1 tsp Toasted Sesame Seeds, for garnish
  • 1 Tbsp Fresh Coriander (Cilantro), chopped (optional)

Instructions:

  1. Wash and Prep the cucumbers thoroughly. Trim off the ends.
  2. Smash: Lay the cucumbers flat on the cutting board. Using the side of a rolling pin, or the flat side of a sturdy knife, firmly but gently smash the cucumbers until they crack open lengthwise and split into rough pieces. Do not pulverise them.
  3. Roughly chop the smashed cucumber into bite-sized pieces (about 1 inch / 2.5 cm long).
  4. Salt and Drain: Place the chopped cucumber into a bowl, toss thoroughly with the 1 tsp of kosher salt. Let stand for 20 minutes at room temperature. This draws out the excess moisture.
  5. Prepare the Vinaigrette: While the cucumber drains, combine the soy sauce, rice vinegar, and toasted sesame oil in a separate small bowl.
  6. Add Flavour Agents: Whisk in the granulated sugar, minced garlic, grated ginger, and chili flakes until the sugar is mostly dissolved. Taste and adjust seasoning if necessary.
  7. Drain the salted cucumbers into a colander or fine-mesh sieve. Discard the salty liquid. Rinse the cucumbers quickly under cold water to remove residual salt, then shake vigorously.
  8. Dry: Pat the cucumber pieces thoroughly dry with kitchen paper or a clean tea towel. This step is critical for proper dressing adherence.
  9. Combine and Toss: Transfer the dried cucumber pieces back into the clean mixing bowl. Pour the entire vinaigrette over the cucumber and toss gently but thoroughly to coat every piece.
  10. Chill (Recommended): Cover the bowl and refrigerate for 10 to 30 minutes to allow the flavors to marry, or serve immediately if time is short.
  11. Finish and Serve: Transfer the salad to a serving dish. Sprinkle with toasted sesame seeds and chopped fresh coriander (if using) just before serving.