Ingredients:

  • 4 medium Persian or English Cucumbers (~600g)
  • 1 Tbsp Kosher or Sea Salt (for draining)
  • 3 Tbsp Light Soy Sauce or Tamari
  • 2 Tbsp Unseasoned Rice Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • 1 tsp Granulated Sugar or Honey
  • 1 tsp Fresh Ginger, finely minced
  • 1 large clove Fresh Garlic, finely minced
  • ½ - 1 tsp Chili Garlic Sauce
  • 1 tsp Toasted Sesame Seeds, for garnish
  • 1 stalk Spring Onions (scallions), thinly sliced

Instructions:

  1. Wash the cucumbers. If using large English cucumbers, halve them lengthwise and scoop out the watery seeds (optional but recommended). Slice the cucumbers into chunky, 1-inch lengths.
  2. Place the sliced cucumber pieces into a colander. Toss thoroughly with the Kosher Salt. Allow the cucumbers to rest for a minimum of 30 minutes to draw out excess water. This prevents a watery salad.
  3. Rinse the cucumbers quickly under cold water to remove excess surface salt. Pat them thoroughly dry with kitchen paper or a clean tea towel.
  4. Place the drained, dry cucumber pieces onto a clean cutting board. Using the side of a rolling pin, gently apply pressure to each piece until it cracks open and flattens slightly. Transfer the crushed cucumbers to a clean mixing bowl.
  5. In a separate small bowl, combine the Soy Sauce, Rice Vinegar, Toasted Sesame Oil, Sugar/Honey, minced Ginger, minced Garlic, and Chili Garlic Sauce. Whisk vigorously until the sugar is fully dissolved.
  6. Pour the dressing over the crushed cucumbers. Toss gently to coat every piece evenly. Cover the bowl and refrigerate for at least 15 minutes (or up to 2 hours) to allow the cucumbers to absorb the flavor.
  7. Transfer the salad to a serving dish. Garnish generously with the Toasted Sesame Seeds and thinly sliced Spring Onions. Serve immediately.