Ingredients

Serves 4.

Dressing

• 2 cloves minced garlic
• 1 tsp Allulose
• 1 tsp roasted sesame oil
• 1 tbs light soy sauce
• 2 tsp rice vinegar

Salad

• 1 large English or 4 small Persian or Japanese cucumbers (about 1 pound/450 g total)
• 1 tbs toasted sesame seeds
• Sichuan Málà Chile Oil or any other chile oil to taste and heat preference, usually 2 to 3 tbs.

Method

1. Combine all the dressing ingredients in a large bowl.
2. Pound the cucumber all along its length until the skin has split open from end to end. Roughly chop into bite-sized pieces.
3. Transfer the cucumber to the bowl with the dressing, add the sesame seeds and cilantro, and toss to combine. Season with salt to taste, drizzle with chile oil, and serve.

Inspirations

• The Wok: Sichuan Smashed Cucumber Salad