Ingredients

4 cucumbers
3/4 tsp cooking/kosher salt
1 shallot/French onion, halved then very thinly sliced
1 cup green onion, green part only finely sliced (1 large, 2 small stems)
2 tbsp+ chilli crisp (crispy chilli oil)
2 tsp white sesame seeds, toasted (save some for topping)

Dressing:
1 1/2 tbsp rice vinegar
2 tsp soy sauce, all-purpose or light
2 tsp sesame oil, toasted

Directions

Hit cucumbers with a meat mallet, rolling pin or similar to make the sides burst open. Cut in half lengthwise then into 2.5cm/1″ pieces.

Place in a bowl, toss with salt. Set aside for 30 minutes to draw out water. Drain/strain and discard salty water, leave cucumbers in same bowl.

Whisk all dressing ingredients in a bowl.

Put green onion, shallots, sesame seeds, dressing and chilli crisp in with the cucumbers. Toss until shallots go floppy – ~30 seconds.

Serve, sprinkled with extra sesame seeds and dollops of chilli crisp if you dare!

Water continues to come out of cucumbers so after few hours/next day, you’ll have a lot more dressing but not as intense flavored. So eat/serve with spoon to get plenty of dressing in every bite!