Smashed Cucumbers by Max Ng, Director of Culinary at Momofuku

Smashed Cucumbers by Max Ng, Director of Culinary at Momofuku

This recipe contains nonpsychoactive cannabidiol (CBD) oil. If you wish to have a more elevated experience and have access to an infused olive oil containing THC, skip the CBD oil. Instead, use 2 tablespoons of the THC oil in step eight, and then follow the directions as noted. Be aware that a specific cannabis variety’s THC and CBD levels can vary, so be sure to know your product well before using and be mindful of your metabolism.


  • 1 pound cucumbers
  • 5 tsp salt
  • 5 tsp sugar


  • 1/2 tsp kosher salt, 1 tsp sugar
  • 1 tsp rice vinegar, 1 tsp Sesame oil, 1 tsp soy sauce
  • 1 large garlic clove
  • Chili oil to taste
  • 1/2 tbsp POT DʼHUILE oil
  • Cilantro
  • Pinch of ground, roasted Sichuan pepper
  • 1 tsp toasted sesame seeds


  1. Cut cucumbers into pieces and then lengthwise.
  2. Lay cucumbers cut side down and smash with blade of cleaver or large knife to separate seeds from the cucumber, slice into bite size pieces.
  3. Scatter salt and sugar over the cucumbers and set aside for at least 15 minutes while it lightly pickles. Drain excess liquid well.
  4. Combine all ingredients to make the dressing.
  5. Toss cucumbers in sauce and serve, garnish with cilantro and sesame seeds.