Crushed Cucumber Recipe

Prepare cucumbers

Wash the cucumbers. Trim the ends and, if skin is thick, peel alternating stripes to create a striped appearance (optional). Using the flat side of a chef's knife or the bottom of a heavy pan, firmly smash each cucumber lengthwise until it cracks and flattens into a few large pieces (about 10–15 seconds per cucumber). Cut each smashed cucumber into 2–3 inch pieces and then cut diagonally into bite-size chunks about 1–1½ inches wide. Place pieces in a bowl.

Salt and drain

Toss the cucumber pieces with 1.5 tsp kosher salt and let sit for 10 minutes. After 10 minutes, pour off any liquid or gently press cucumbers in a colander to remove excess water. This keeps the salad crisp and prevents it from becoming watery.

Make dressing

In a small bowl, whisk together 2 tbsp black vinegar, 1 tbsp light soy sauce, 1 tsp toasted sesame oil, 1 tsp neutral oil, 1 tsp rice wine, 1 tsp lime juice, 1 tsp granulated sugar, 1 clove minced garlic, 1/2 tsp minced ginger, and 1/4 tsp red pepper flakes (if using) until sugar dissolves and mixture is smooth.

Combine and toss

Add the drained cucumber pieces back to a serving bowl. Pour the dressing over the cucumbers and toss to coat evenly. Taste and adjust seasoning — add a pinch more salt, a splash more vinegar, or a little soy sauce if desired.

Finish and serve

Roughly chop the cilantro and scatter over the dressed cucumbers. Sprinkle 1 tbsp toasted sesame seeds on top. Let the salad sit 5–10 minutes to let flavors meld, or serve immediately chilled. This can be served at room temperature or refrigerated up to 4 hours; toss again before serving.