Ingredients
Scale
- 2 large (or 4 medium) English cucumbers, sliced in half lengthwise and cut into 3-inch chunks
- 6 scallions, finely sliced
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Smash the cucumbers. Place the cucumber chunks cut-side down on a cutting board. Use the flat side of a large knife or the bottom of a heavy mug and press down firmly until the cucumber cracks and splits. You’re not trying to completely flatten them, just break them open so they have rough, uneven edges.
- Tear into pieces. Once smashed, use your hands or a knife to roughly break each chunk into 2 or 3 irregular pieces. The uneven shapes are exactly what you want.
- Draw out the moisture. Transfer the smashed cucumber pieces to a colander set over the sink. Sprinkle lightly with a pinch of salt, toss, and let them sit for 5 to 10 minutes. This pulls out excess water so your dressing doesn’t get diluted.
- Pat dry. After resting, gently pat the cucumbers dry with paper towels and transfer to a serving bowl.
- Make the dressing. In a small bowl, whisk together the soy sauce, sweet chili sauce, and sesame oil until fully combined.
- Toss everything together. Add the sliced scallions to the cucumbers, pour the dressing over the top, and toss well to coat every piece.
- Garnish and serve. Scatter the toasted sesame seeds over the top and serve immediately for the best crunch. If you let it sit too long, the cucumbers will soften and release more liquid, though the flavor actually gets better.
Notes
- Salt and drain. Don’t skip the salting step. Even 5 minutes makes a real difference in keeping the dressing concentrated and the cucumbers crisp.
- Make-ahead. You can smash and salt the cucumbers up to a few hours ahead. Keep them in the fridge after patting dry, and add the dressing and scallions right before serving.
- Adjusting heat. For a spicier version, add a teaspoon of chili garlic sauce or a drizzle of sriracha to the dressing.
- Toasting sesame seeds. If your sesame seeds aren’t already toasted, add them to a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant.
- Storage. Leftovers keep in the fridge for up to 24 hours, though the cucumbers will soften and release liquid. Drain before serving again.
- Scaling up. This recipe doubles easily for a crowd. Just make sure to salt and drain the cucumbers in batches so they don’t steam instead of releasing water.
- No sesame oil? A neutral oil like avocado oil works in a pinch, though the toasted sesame flavor is a big part of what makes this dressing special.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg