a powerhouse side, ready in 15 🤝 🥒 our smashed cucumber salad is great as a tasty, last-minute dish for the big meal today 🎆 inspired by the spicy cucumbers we serve at @momofukunoodlebar, they’re bright and crispy — with a bit of kick from our chili crunch. ingredients: * 1½ pounds persian cucumbers * 1 tablespoon + 1 teaspoon white sugar * 1 teaspoon kosher salt * 1 bunch scallions, green parts–only * 1 tablespoon rice vinegar * 1 tablespoon momofuku soy sauce * 2 tablespoons canola oil * chili crunch 1. slice the ends off the cucumbers, then using the flat side of your knife, gently smash them. slice the smashed cucumbers into 1 inch chunks. place in a bowl and toss with 1 tablespoon of white sugar and 1 teaspoon of kosher salt. refrigerate for 10 minutes, then drain.   2. in a food processor, combine the green parts of the scallions (save the white parts for another use), 1 tablespoon of rice vinegar, 1 tablespoon of momofuku soy sauce, 1 teaspoon of white sugar, and 2 tablespoons of canola oil. puree until smooth.   3. toss green onion puree with the drained cucumbers and top with about a tablespoon of momofuku chili crunch (or more or less, depending on your taste). adjust the seasoning, as needed, with more kosher salt.