Ingredients:

  • 6-8 Persian Cucumbers (approx. 1 lb / 450g)
  • 1 tsp (6g) Kosher Salt
  • 2 tbsp (30ml) Rice Vinegar
  • 1 tbsp (15ml) Soy Sauce
  • 1.5 tbsp (20g) Granulated Sugar
  • 1 tbsp (15ml) Chili Crisp
  • 1 tsp (5ml) Toasted Sesame Oil
  • 2 cloves Garlic, grated into a paste
  • 1 tbsp Toasted Sesame Seeds
  • 1/4 cup Fresh Cilantro or Scallions, torn or sliced

Instructions:

  1. Place your cold Persian cucumbers on a sturdy cutting board. Lay the flat side of a chef’s knife or a rolling pin over them and press down firmly until the cucumber bursts and splits along its length.
  2. Break or cut the smashed cucumbers into bite-sized, jagged chunks about 2cm thick. Note: Irregular shapes hold more dressing.
  3. Place the cucumber chunks in a colander, toss them thoroughly with 1 tsp of kosher salt, and let them rest over a bowl or sink for 15 minutes. Wait until you see the liquid pooling at the bottom.
  4. While the cucumbers are resting, whisk together the rice vinegar, soy sauce, sugar, chili crisp, toasted sesame oil, and grated garlic in a large mixing bowl.
  5. Continue whisking until the sugar is completely dissolved and the dressing looks slightly thickened and glossy.
  6. Pat the salted cucumbers very dry using paper towels or a clean kitchen cloth. Note: Removing surface moisture allows the dressing to stick.
  7. Add the dry cucumbers to the bowl with the spicy dressing and toss thoroughly to coat every jagged edge and crevice.
  8. Garnish with a generous sprinkle of toasted sesame seeds and the fresh cilantro or scallions.
  9. Serve immediately while the cucumbers are at their absolute peak of crispness. The bright, citrusy notes in this dressing also make it a fantastic companion to an [Orange Pork Stir Fry](https://boostingrecipes.com/recipes/orange-pork-stir-fry/). The sweetness in the pork glaze mirrors the sugar in the cucumber dressing, creating a really cohesive flavor profile across your dinner table.