Makes 4 servings
INGREDIENTS
- 6 Persian cucumbers
- ½ teaspoon fine sea salt
- ¼ cup unseasoned rice vinegar, adjust based on taste preference
- 2 tablespoons sesame oil
- 4 teaspoons soy sauce
- 3 teaspoons Mexican Mango Honey
- 1 pound coarsely shredded cooked chicken (about 2½ cups)
- 2 tablespoons chopped fresh cilantro
- ½ to 1 teaspoon red-pepper flakes
- Optional: 2 teaspoons toasted white sesame seeds
DIRECTIONS
- Trim the ends of the cucumbers and halve them lengthwise. With the flat side of each cucumber facing down, use the back of a chef’s knife or mallet to smash the cucumbers flat. Break the flattened cucumbers up by hand. Place in a colander, set over a large bowl. Mix in the salt and refrigerate for at least 20 minutes (until drained and chilled).
- Remove the cucumbers from the refrigerator. Using a large bowl, whisk together the vinegar (add less to start and adjust based on preference), sesame oil, soy sauce and Mexican Mango Honey.
- Add the drained smashed cucumbers and shredded chicken. Mix well.
- Top with cilantro, red-pepper flakes and sesame seeds. Serve chilled.
Adapted from The New York Times Cooking
