Description

Ingredients

• Cucumber base 🥒
• 🥒 600 g Persian cucumbers or small cucumbers (1.3 lb) Original: 🥒 600 g Persian cucumbers or small cucumbers (1.3 lb)
• 🧂 5 g fine salt (1 tsp / 0.18 oz) Original: 🧂 5 g fine salt (1 tsp / 0.18 oz)
• 🧊 300 g ice cubes, for chilling (2 cups / 10.6 oz) Original: 🧊 300 g ice cubes, for chilling (2 cups / 10.6 oz)
• Dressing 🥢
• 🧄 12 g garlic, finely grated (3 cloves / 0.42 oz) Original: 🧄 12 g garlic, finely grated (3 cloves / 0.42 oz)
• 🥢 30 ml light soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🥢 30 ml light soy sauce (2 tbsp / 1 fl oz)
• 🍶 25 ml Chinkiang black vinegar (1 tbsp + 2 tsp / 0.85 fl oz) Original: 🍶 25 ml Chinkiang black vinegar (1 tbsp + 2 tsp / 0.85 fl oz)
• 🌰 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌰 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 🍬 6 g sugar (1½ tsp / 0.2 oz) Original: 🍬 6 g sugar (1½ tsp / 0.2 oz)
• 🌶️ 25 g chili crisp (2 tbsp / 0.9 oz) Original: 🌶️ 25 g chili crisp (2 tbsp / 0.9 oz)
• ⚪ 2 g white pepper (½ tsp / 0.07 oz) Original: ⚪ 2 g white pepper (½ tsp / 0.07 oz)
• For finishing ✨
• 🧅 20 g spring onion, finely sliced (3 tbsp / 0.7 oz) Original: 🧅 20 g spring onion, finely sliced (3 tbsp / 0.7 oz)
• 🌿 10 g cilantro, roughly chopped (⅓ cup / 0.35 oz) Original: 🌿 10 g cilantro, roughly chopped (⅓ cup / 0.35 oz)
• ⚪ 8 g toasted sesame seeds (1 tbsp / 0.28 oz) sesame Original: ⚪ 8 g toasted sesame seeds (1 tbsp / 0.28 oz)
• 🌶️ 5 g fresh red chili, thinly sliced, optional (1 tsp / 0.18 oz) Original: 🌶️ 5 g fresh red chili, thinly sliced, optional (1 tsp / 0.18 oz)

Preparation

• Smash the cucumbers 🥒 Place the cucumbers on a board and gently smash them with the flat side of a knife or rolling pin until cracked but not crushed into mush. Cut into rough bite-size pieces so the dressing can cling to every broken edge. ✨
• Salt and chill 🧊 Toss the cucumber pieces with the salt and let them sit for 10 min. Drain away the released liquid, then place the cucumbers over ice for 5 min to make them extra crisp and refreshing. 🥒
• Mix the dressing 🥢 In a bowl, stir together the garlic, soy sauce, black vinegar, sesame oil, sugar, chili crisp, and white pepper until glossy and aromatic. Taste the dressing before adding the cucumbers so the balance is sharp, savory, and lightly sweet. 🌶️
• Dress the salad ✨ Remove the cucumbers from the ice and pat them lightly dry. Add them to the dressing and toss for 1–2 min until every piece is coated in the dark, fragrant sauce. 🥢
• Finish fresh 🌿 Add the spring onion, cilantro, sesame seeds, and fresh chili if using. Toss gently once more so the herbs stay bright and the sesame remains visible on the cucumber. 🥗
• Serve cold 🧊 Let the salad rest for 5 min in the fridge, then serve cold in a dark bowl with extra chili crisp spooned over the top for shine, texture, and a stronger visual finish. ✨

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