Photograph by Frank Frances, food styling by Lillian Chou, prop styling by Sophia Pappas
Growing up, Justin Lee, owner and chef of Fat Choy, enjoyed smashing cucumbers for this salad in a bag. “It was like a Chinese American kid’s version of Shake ‘n Bake,” he says. In the version he serves at the restaurant, Justin slices the cukes instead (though of course, you could smash and chop them if you want). Either way, it’s a refreshing saucy dish that’ll cool you down all through summer.