Ingredients:

  • 1 lb Persian cucumbers
  • 1 tsp sea salt
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tsp monk fruit sweetener
  • 2 tsp toasted sesame oil
  • 1 tsp chili crisp
  • 3 cloves garlic, grated
  • 1 tbsp toasted sesame seeds
  • 1 medium green onion, sliced

Instructions:

  1. Wash the cucumbers. Dry them thoroughly with a towel. Note: Excess surface water prevents the oil in the dressing from sticking.
  2. Place them in a large zip top bag and thwack them with a rolling pin until they split lengthwise and look rugged.
  3. Use your hands to break the long strips into bite-sized, 1 inch chunks.
  4. Toss the cucumbers with 1 tsp sea salt in a colander. Wait 15 minutes for the liquid to drain.
  5. Shake the colander well, then use a paper towel to blot the cucumbers until the surface looks matte.
  6. Use a microplane to turn the 3 cloves into a fine paste.
  7. In a small bowl, combine vinegar, soy sauce, monk fruit, sesame oil, and chili crisp until the sweetener dissolves.
  8. Place the dried cucumbers in a clean bowl and pour the dressing over them.
  9. Toss in the sliced green onion and the 1 tbsp toasted sesame seeds until every piece is coated.
  10. Let it sit for 5 minutes before serving to allow the garlic to mellow.