Over-easy Asian Cucumber Salad

Asian cucumbers are much smaller than American ones. They are also more crunchy, crispier and juicier. Like English cucumber, they are seedless and their skins are paper thin you don't need to peel off anything. Persian cucumbers are the closest variety I can find in Whole Foods or Trader Joe's. But English cucumbers tend to have a tighter tissue than Asian/Persian cucumbers so they don't work well in this particular salad, because the key to this salad is to smash the cucumbers with the back of a wide knife instead of cutting them straight. It allows the cucumber tissues to get loosen up so that the sauce penetrates into the everywhere of the cucumber. 

If you are like me that likes Asian flavors, this delicious salad fits both the most picky palate and waistline.

Servings:2

Ingredients:

• 7 Persian cucumbers, smashed and cut into big chunks
• 5 teaspoons Liquid Amino (or light soy sauce)
• 1 teaspoon dark rice vinegar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon chili flakes

Directions:

1. Mix well all the ingredients except for the cucumbers. Combine with the cucumber chunks. Serve immediately or chill in the fridge before serving.