Ingredients:
- 2 large English Cucumbers (or 6-8 small Persian cucumbers)
- 1 Tbsp Kosher Salt (for draining)
- 3 Tbsp Unseasoned Rice Vinegar
- 2 Tbsp Low-Sodium Soy Sauce (or Tamari for GF)
- 1 Tbsp Toasted Sesame Oil
- 1 tsp Granulated Sugar (or 1 tsp honey)
- 2 large cloves Fresh Garlic, finely minced
- 1 tsp Fresh Ginger, finely grated (optional)
- 1–2 tsp Chili Crisp or Flakes (adjust to taste)
- 2 Tbsp Roasted Peanuts (unsalted, roughly chopped)
- 1 tsp Toasted White Sesame Seeds
- 1 Tbsp Fresh Coriander (Cilantro), finely chopped
Instructions:
- Smash the Cucumbers: Wash the cucumbers but do not peel them. Cut off the ends. Using a rolling pin or the flat side of a large knife, gently but firmly smash the cucumbers lengthwise until they split and crack into rough pieces.
- Rough Chop and Salt: Roughly chop the smashed cucumber pieces into bite-sized 1-inch lengths. Place them immediately into a colander set over a large bowl. Toss the cucumbers thoroughly with the 1 tablespoon of Kosher Salt. Let them sit and drain for a minimum of 30 minutes at room temperature. The salt will draw out excess moisture.
- Rinse and Dry: After 30 minutes, rinse the cucumbers lightly under cold water to remove the excess salt. Pat them vigorously dry with a clean tea towel or paper towels. This drying step is paramount for a crispy finish.
- Whisk the Vinaigrette: In a small bowl, combine the rice vinegar, soy sauce, toasted sesame oil, sugar (or honey), minced garlic, grated ginger (if using), and chili crisp/flakes. Whisk well until the sugar is completely dissolved.
- Combine and Rest: Transfer the dried cucumber pieces into a clean, large mixing bowl. Pour the vinaigrette over the top. Toss gently to ensure every piece is coated. Cover the bowl and chill the salad for 5–10 minutes to allow the flavors to meld.
- Garnish and Serve: Just before serving, transfer the salad (leaving any residual liquid in the bowl) to a serving dish. Garnish generously with the chopped roasted peanuts, sesame seeds, and fresh coriander.