Crunchy smashed cucumbers with garlic, rice vinegar, chili oil and sesame for a bright, tangy side dish.
# What You'll Need:
→ Vegetables
01 - 3 medium English or Persian cucumbers, trimmed
02 - 2 garlic cloves, finely minced
→ Seasonings & Condiments
03 - 1 teaspoon sea salt
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon soy sauce (or tamari for gluten-free)
06 - 1–2 teaspoons chili oil, to taste
07 - 1 teaspoon granulated sugar
08 - 2 teaspoons toasted sesame oil
→ Garnishes
09 - 1 tablespoon toasted sesame seeds
10 - 2 scallions, thinly sliced
11 - Fresh cilantro leaves, optional
# Directions:
01 - Rinse and dry the cucumbers, trim the ends, then halve each cucumber lengthwise.
02 - Place each cucumber half cut-side down on a cutting board and use the flat side of a chef's knife or a rolling pin to gently smash until the skin cracks and the flesh splits.
03 - Roughly chop the smashed cucumbers into bite-sized pieces, transfer to a bowl, sprinkle with the sea salt, toss to distribute, and let rest for 10 minutes to draw out excess moisture.
04 - Tilt the bowl or use a colander to drain any liquid released by the cucumbers; press gently to remove remaining moisture if necessary.
05 - In a small bowl, whisk together the minced garlic, rice vinegar, soy sauce (or tamari), chili oil, sugar, and toasted sesame oil until the sugar dissolves.
06 - Pour the dressing over the drained cucumbers and toss thoroughly to coat all pieces evenly.
07 - Transfer the salad to a platter, sprinkle with toasted sesame seeds and sliced scallions, add cilantro if desired, and either serve immediately or chill 10–15 minutes to allow flavors to meld.
