Crisp smashed cucumbers tossed with garlic, rice vinegar, chili oil and sesame for a bright, tangy side.
# What You'll Need:
→ Vegetables
01 - 3 medium English or Persian cucumbers
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 to keep gluten-free)
06 - 1 to 2 teaspoons chili oil, adjusted 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 - Wash and dry the cucumbers. Trim the stem ends and cut each cucumber in half lengthwise.
02 - Place each half cut-side down on a cutting board and press firmly with the flat side of a large chef's knife or a rolling pin until the skin splits and the flesh cracks.
03 - Slice the smashed cucumbers into bite-sized pieces and transfer to a bowl. Sprinkle with sea salt, toss gently, and let sit for 10 minutes to draw out excess moisture.
04 - Tilt the bowl or use a sieve to drain and discard the liquid released by the cucumbers, pressing lightly to remove remaining moisture.
05 - In a small mixing 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 every piece evenly.
07 - Transfer the dressed cucumbers to a serving platter. Scatter toasted sesame seeds and sliced scallions over the top and add cilantro if using.
08 - Serve immediately for crisp texture, or chill for 10–15 minutes to allow flavors to meld before serving.
