Chinese Spicy Smashed Cucumber

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers (approximately 1.1 pounds), ends trimmed

02 - 2 scallions, thinly sliced

→ Dressing

03 - 2 tablespoons soy sauce

04 - 1 tablespoon rice vinegar

05 - 1 tablespoon toasted sesame oil

06 - 1 to 2 teaspoons chili flakes, adjusted to taste

07 - 2 garlic cloves, finely minced

08 - 1 teaspoon sugar

09 - 1/4 teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds

11 - Fresh cilantro leaves (optional)

# How To Make:

01 - Place cucumbers on a cutting board and gently smash them with the flat side of a chef's knife until cracked and split. Tear or cut into bite-sized chunks.

02 - Transfer smashed cucumbers to a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Drain and pat dry with paper towels.

03 - In a large mixing bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chili flakes, minced garlic, and sugar until sugar dissolves.

04 - Add drained cucumbers and sliced scallions to the bowl. Toss thoroughly to coat evenly with the dressing.

05 - Transfer the salad to a serving platter. Sprinkle with toasted sesame seeds and fresh cilantro leaves if desired.

06 - Serve immediately or refrigerate for 10 to 15 minutes to deepen the flavors.

# Expert Tips:

01 -

It's ready in 15 minutes flat, which means you can pull together a side dish while everything else is cooking.
The contrast between cool, crunchy cucumber and that punchy, garlicky dressing hits different every single time.
It tastes even better if you let it chill for a bit, so you can make it ahead without stress.

02 -

Draining the cucumbers isn't just a suggestion—skip it and you'll end up with a soggy, diluted salad by the time you serve it.
Toast your sesame seeds if you can; store-bought toasted ones vary wildly in flavor, and doing it yourself takes 2 minutes and makes a real difference.

03 -