Chinese Spicy Smashed Cucumber

# What You Need:

→ Vegetables

01 - 2 large English cucumbers (about 1.1 lbs), 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, adjust to taste

07 - 2 garlic cloves, finely minced

08 - 1 teaspoon granulated sugar

09 - 1/4 teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds

11 - Fresh cilantro leaves, optional

# How To Make It:

01 - Place cucumbers on a cutting board and gently smash using the flat side of a knife until they crack and split. Tear or cut into bite-sized pieces.

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

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

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

05 - Transfer salad to a serving dish. Sprinkle with toasted sesame seeds and fresh cilantro leaves if desired. Serve immediately or chill for 10 to 15 minutes to enhance flavors.

# Expert Suggestions:

01 -

It's the kind of side dish that somehow disappears before everything else on the table.
Takes 15 minutes from start to finish, and most of that is just letting the cucumbers release their water.
Works as a cooling counterpoint to spicy mains, or stands alone as a light lunch.

02 -

Don't skip salting the cucumbers—it's not optional seasoning, it's a dehydration technique that saves you from a soggy salad.
The dressing will taste almost too intense on its own, but once it hits the cold cucumbers, the balance snaps into place.

03 -