Smashed Cucumber Salad with Chili Crisp

Ingredients

Equipment Needed

• •Heavy cleaver or chef's knife
• •Colander
• •Small whisk or fork
• •Large mixing bowl

Instructions

1. 1

   Prepare the cucumbers

   Trim the ends from your cucumbers. Lay one cucumber on a cutting board and place the flat side of a cleaver or chef's knife on top. Give it a firm whack with your palm or fist. You're not trying to pulverize it. You want it to crack and split, shattering into irregular pieces. The cucumber should yield with a satisfying crunch, fracturing along its natural weak points. Cut or tear any large pieces into rough one to two inch chunks.

   English cucumbers work best here. They have thin skins, small seeds, and less water than standard slicers. Persian cucumbers also work beautifully.
2. 2

   Salt and drain

   Transfer the smashed cucumber pieces to a colander set over a bowl. Toss with one teaspoon of the kosher salt and let them sit for ten minutes. The salt draws out excess moisture that would otherwise dilute your dressing. You'll see liquid pooling in the bowl below. Give the cucumbers a gentle squeeze, pressing out additional water without crushing them. Pat dry with a clean kitchen towel.

   Don't skip this salting step. Waterlogged cucumbers make watery salads. That ten minutes of draining is the difference between good and exceptional.
3. 3

   Build the dressing

   In a small bowl, combine the soy sauce, rice vinegar, remaining half teaspoon of salt, sugar, and minced garlic. Whisk until the sugar and salt dissolve completely. Now stream in the sesame oil while whisking constantly. The mixture will turn glossy and slightly thickened as it emulsifies. This takes about thirty seconds of vigorous whisking. The dressing should coat a spoon with a thin, even film.

   Emulsification matters. Whisking the oil in slowly creates a unified sauce rather than an oily mess that slides off the vegetables. Take your time here.
4. 4

   Add the chili crisp

   Stir the chili crisp oil into your dressing, making sure to scoop up the sediment at the bottom of the jar. Those crunchy bits of fried garlic, shallot, and chili flakes are where half the flavor lives. Don't just skim the oil off the top. Dig deep. Fold gently until the red oil swirls through the sauce and the crunchy pieces are distributed.

5. 5

   Dress and rest

   Place the drained cucumbers in a large bowl. Pour the dressing over and toss thoroughly, making sure every piece gets coated. The rough, fractured surfaces will grab the sauce in a way smooth knife cuts never could. Let the salad rest at room temperature for ten minutes. This brief marriage allows the cucumbers to absorb flavor while retaining their essential crunch.

   Ten minutes is the sweet spot. Less time and the flavors haven't melded. More than thirty minutes and the cucumbers turn soft and weep their liquid back into the bowl.
6. 6

   Finish and serve

   Transfer to a serving platter or shallow bowl. Scatter the toasted sesame seeds and sliced scallions over the top. Add cilantro leaves if you're using them. Serve immediately with small plates and chopsticks or forks. This salad waits for no one. The texture starts to fade after an hour, so put it out and watch it disappear.

Chef Tips

• •Seek out Lao Gan Ma brand chili crisp if you can find it. The black bean version adds another layer of savory depth. Fly By Jing makes an excellent American alternative with complex, fermented heat.
• •Toast your own sesame seeds in a dry skillet over medium heat, shaking constantly for two to three minutes until golden and fragrant. Pre-toasted seeds from the jar can't compare.
• •This salad pairs beautifully with grilled meats, roast chicken, or steamed rice. I've served it alongside Texas brisket at summer cookouts and watched it disappear before the meat was sliced.
• •For a heartier version, add torn pieces of rotisserie chicken or cold sesame noodles. The dressing accommodates additions generously.
• •Adjust the chili crisp to your heat tolerance. Start with two tablespoons if you're cautious, then add more at the table. You can always add fire, never subtract it.

Advance Preparation

• •The dressing can be made up to three days ahead and refrigerated. Whisk vigorously before using, as it will separate.
• •Cucumbers can be smashed, salted, and drained up to four hours ahead. Keep them refrigerated in a sealed container lined with paper towels.
• •The finished salad should not be made more than one hour ahead. Cucumbers soften quickly once dressed, and you'll lose that essential crunch.

Frequently Asked Questions

Nutrition Information

1 serving (about 225g)