1Lightly smack the cucumber five or six times to break it open slightly, but avoid smashing it into mush.
2Lightly smack the cucumber five or six times to break it open slightly, but avoid smashing it into mush.
3Lightly smack the cucumber five or six times to break it open slightly, but avoid smashing it into mush.
4Cut the cucumber into 10–12 bite-sized pieces at an angle.
5Cut the cucumber into 10–12 bite-sized pieces at an angle.
6Cut the cucumber into 10–12 bite-sized pieces at an angle.
7Put the cucumber pieces in a bowl, sprinkle with salt, and toss to coat evenly. Let the cucumber sit for 10 minutes. After 10 minutes, drain off any liquid that has been released.
8Put the cucumber pieces in a bowl, sprinkle with salt, and toss to coat evenly. Let the cucumber sit for 10 minutes. After 10 minutes, drain off any liquid that has been released.
9Put the cucumber pieces in a bowl, sprinkle with salt, and toss to coat evenly. Let the cucumber sit for 10 minutes. After 10 minutes, drain off any liquid that has been released.
10Toast sesame seeds in a pan.
11Toast sesame seeds in a pan.
12Toast sesame seeds in a pan.
13Add the sugar, sesame seeds, black vinegar, and grated garlic to the cucumber pieces. Mix well to combine.
14Add the sugar, sesame seeds, black vinegar, and grated garlic to the cucumber pieces. Mix well to combine.
15Add the sugar, sesame seeds, black vinegar, and grated garlic to the cucumber pieces. Mix well to combine.
16Transfer the cucumber salad to a serving bowl and garnish with chilli crisp to taste. Serve immediately and enjoy!
17Transfer the cucumber salad to a serving bowl and garnish with chilli crisp to taste. Serve immediately and enjoy!
18Transfer the cucumber salad to a serving bowl and garnish with chilli crisp to taste. Serve immediately and enjoy!