Ingredients:

  • 1 lb Persian cucumbers
  • 1 tsp Kosher salt
  • 1/2 cup shelled edamame, steamed
  • 2 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 2 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 2 cloves garlic, finely minced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Wash and trim the 1 lb Persian cucumbers. Remove just the very tips of the ends.
  2. Smash the cucumbers using the flat side of a heavy knife or a rolling pin. Note: You want them to burst and crack, not turn into mush.
  3. Tear or cut the smashed cucumbers into 1 inch bite-sized pieces.
  4. Salt the pieces with 1 tsp Kosher salt in a colander. Cook 15 minutes until the cucumbers have released about 2 tablespoons of water.
  5. Rinse and pat dry the cucumbers thoroughly with a clean kitchen towel. Note: This removes excess salt and ensures the dressing isn't watered down.
  6. Whisk the dressing in a separate bowl by combining 2 tbsp rice vinegar, 1 tbsp light soy sauce, 2 tsp toasted sesame oil, 1 tsp granulated sugar, and 2 cloves garlic, finely minced.
  7. Steam the edamame for 5 minutes until bright green and tender.
  8. Combine the components by tossing the cucumbers and 1/2 cup shelled edamame into the dressing bowl.
  9. Garnish and serve with 1 tsp toasted sesame seeds. Note: Serve immediately for the best texture contrast.