Ingredients:

  • 1.5 lbs Persian Cucumbers
  • 1 tsp Sea Salt
  • 2 tbsp Rice Vinegar
  • 1 tbsp Low-Sodium Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Monk Fruit Sweetener
  • 2 cloves Garlic, grated
  • 1 tsp Fresh Ginger, grated
  • 2 tsp Chili Oil
  • 1 tbsp Toasted Sesame Seeds
  • 0.25 cup Fresh Cilantro, chopped

Instructions:

  1. Wash 1.5 lbs Persian Cucumbers and trim off the very tips of the ends.
  2. Place cucumbers on a sturdy cutting board and hit them with a rolling pin until they split lengthwise and flatten slightly. Don't overdo it; you want chunks, not mush.
  3. Slice the smashed cucumbers diagonally into 0.5 inch thick pieces.
  4. Toss the pieces with 1 tsp Sea Salt in a colander and let sit for 10 minutes until a pool of water collects underneath.
  5. Shake the colander well and use a clean kitchen towel to gently pat away excess moisture from the surface.
  6. In a large bowl, whisk together 2 tbsp Rice Vinegar, 1 tbsp Low Sodium Soy Sauce, and 1 tsp Monk Fruit Sweetener until the sweetener is fully dissolved.
  7. Stir in 2 cloves grated Garlic, 1 tsp grated Fresh Ginger, and 2 tsp Chili Oil.
  8. Slowly whisk in 1 tsp Toasted Sesame Oil until the mixture looks glossy and combined.
  9. Add the dried cucumbers to the bowl and toss thoroughly to ensure every crack is filled with dressing.
  10. Sprinkle with 1 tbsp Toasted Sesame Seeds and 0.25 cup chopped Fresh Cilantro just before serving.