The Base
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2-3 Large Seedless Cucumbers (English or Persian work best)
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1 tsp Salt (to draw out moisture)
The “Bang” Dressing
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2 tbsp Rice Vinegar (for that signature tang)
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1 tbsp Soy Sauce (or Tamari for gluten-free)
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1 tsp Sesame Oil (a little goes a long way for aroma)
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2 cloves Garlic, minced or grated
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1 tsp Fresh Ginger, grated (optional, but highly recommended)
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1-2 tsp Chili Flakes (adjust to your spice preference)
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1/2 tsp Liquid Stevia or Monk Fruit sweetener (to keep it zero-point)
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Fresh Cilantro or Dill, chopped (as seen in the video)
Instructions
1. Smash the Cucumbers
Wash the cucumbers and trim the ends. Place them on a cutting board and, using the flat side of a large knife or a rolling pin, gently bash them along their length until they crack open.
Tip: You want them bruised and broken, but not pulverized!
2. Slice and Salt
Cut the smashed cucumbers into bite-sized chunks or rounds. Toss them in a colander with 1 teaspoon of salt and let them sit for about 10–15 minutes. This draws out excess water so your salad doesn’t get soggy. Rinse them quickly and pat dry.
3. Whisk the Sauce
In a large bowl, whisk together the rice vinegar, soy sauce, sweetener, sesame oil, garlic, ginger, and chili flakes until well combined.
4. Toss and Chill
Add the cucumbers to the dressing bowl. Toss thoroughly to ensure the dressing gets into all the “smashed” nooks and crannies. Fold in your fresh herbs.
Pro-Tips for Maximum Flavor
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Let it Marinate: While you can eat it immediately, letting it sit in the fridge for 20 minutes makes it even more addictive.
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The Crunch: If you aren’t strictly watching points, a sprinkle of toasted sesame seeds adds a wonderful nutty crunch.
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Storage: This is best eaten within 24 hours, as cucumbers will continue to release water over time.