Originating from various Asian culinary traditions, particularly popular in Chinese cuisine, this dish is celebrated for its refreshing crunch and a perfect balance of savory, sweet, tangy, and spicy notes. The unique 'crushing' technique isn't just for show; it breaks down the cucumber's cell walls, allowing it to better absorb the delicious dressing, resulting in a more flavorful and tender bite. It's incredibly quick to prepare, making it an ideal side dish or light snack on a warm day.
3 Portions · 829 g
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Wash the small cucumbers thoroughly.
Place each cucumber on a cutting board. Using the flat side of a large knife or a rolling pin, gently but firmly crush each cucumber until it splits and breaks apart. Don't worry about making it look perfect; the goal is to break the internal structure.
Once crushed, roughly chop the cucumbers into bite-sized pieces. Transfer them to a bowl.
Peel and mince the garlic cloves very finely. You can also use a garlic press if you have one.
In a small bowl, combine the minced garlic, salt, sugar, rice vinegar, soy sauce, chili flakes, and sesame oil. Whisk well until the sugar and salt are dissolved.
Pour the prepared dressing over the chopped cucumbers in the bowl.
Add the sesame seeds to the bowl. Toss everything gently to ensure the cucumbers are evenly coated with the dressing.
For best results, let the salad sit for 5-10 minutes to allow the flavors to meld. You can also chill it in the refrigerator for a more refreshing experience.
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