SALAD

• 6-8 Persian cucumbers (or 2 large seedless cucumbers)

• ¼ cup mung bean sprouts

• ¼ cup sliced daikon radish

• ¼ cup thin scallions

• ¼ cup cilantro

• ¼ cup dill

• ¼ cup chopped salted peanuts

DRESSING

• 4 tablespoons black vinegar

• ¼ cup sesame oil

• 2 tablespoons chili crunch

• 1 teaspoon salt

• 2 teaspoons sugar

1. Place cucumbers in an unsealed plastic bag. Using a rolling pin or mallet, smash them to create irregular edges.

2. Chop the smashed cucumbers into bite-sized pieces and transfer to a large bowl.

3. Whisk together the black vinegar, sesame oil, chili crunch, salt, and sugar.

4. Add the sprouts, daikon, scallions, cilantro, dill, and peanuts to the cucumbers.

5. Pour the dressing over the salad and toss until well coated. Serve immediately.

NOTES:

• Smashing creates jagged edges that absorb more dressing than slicing would.

• Best served right away before cucumbers release too much water.