Ingredients:

  • 3 large Cucumbers (English, Persian, or standard)
  • 1 tablespoon Coarse Sea Salt
  • 3 tablespoons Light Soy Sauce
  • 3 tablespoons Rice Vinegar (unseasoned)
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Granulated Sugar
  • 3 cloves Fresh Garlic, finely minced
  • 1 teaspoon Fresh Ginger, finely grated
  • 1–2 teaspoons Chilli Oil (adjust to taste)
  • 1 teaspoon Toasted Sesame Seeds (for garnish)
  • 1 tablespoon Fresh Coriander (Cilantro), roughly chopped (for garnish)

Instructions:

  1. Prep and Smash the Cucumbers: Wash the cucumbers and trim the ends. Place them on a cutting board and use a rolling pin or flat knife to firmly but gently smash them lengthwise until they split and crack open. Roughly chop the smashed cucumbers into bite-sized chunks (about 1.5–2 cm wide).
  2. Salt and Drain for Crunch: Place the chopped cucumbers in a large bowl and toss thoroughly with the 1 tablespoon of coarse salt. Transfer them to a colander and let them sit for a minimum of 30 minutes to draw out excess water. Quickly rinse the cucumbers under cold running water to remove excess salt, then pat them very dry using kitchen paper or a clean towel.
  3. Whisk the Dressing: In a small bowl, combine the light soy sauce, rice vinegar, toasted sesame oil, sugar, minced garlic, grated ginger, and chilli oil. Whisk vigorously until the sugar is completely dissolved.
  4. Combine, Toss, and Rest: Place the dried cucumbers back into the clean mixing bowl. Pour the vinaigrette over the top and toss gently to coat every piece. For maximum flavor infusion, cover the salad and chill in the refrigerator for 10–15 minutes before serving.
  5. Serve and Garnish: Transfer the salad to a serving dish, ensuring you spoon over the excess dressing. Sprinkle liberally with toasted sesame seeds and fresh coriander (cilantro). Serve immediately.