Smashed Cucumber Salad

# Components:

→ Vegetables

01 - 3 medium cucumbers (English or Persian preferred)

02 - 2 cloves garlic, finely minced

→ Seasonings & Condiments

03 - 1 teaspoon sea salt

04 - 2 tablespoons rice vinegar

05 - 1 tablespoon soy sauce (use tamari for gluten-free)

06 - 1–2 teaspoons chili oil (adjust to taste)

07 - 1 teaspoon 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 ends, then cut each cucumber in half lengthwise.

02 - Place cucumbers cut-side down on a cutting board. Using the flat side of a large knife or a rolling pin, gently smash the cucumbers until they split and crack.

03 - Cut the smashed cucumbers into bite-sized pieces and transfer to a bowl. Sprinkle with sea salt, toss, and let sit for 10 minutes to draw out excess moisture.

04 - Drain any liquid released by the cucumbers.

05 - In a small bowl, whisk together the garlic, rice vinegar, soy sauce, chili oil, sugar, and toasted sesame oil.

06 - Pour the dressing over the drained cucumbers. Toss to coat evenly.

07 - Transfer to a serving platter. Garnish with toasted sesame seeds, sliced scallions, and cilantro if desired.

08 - Serve immediately, or chill for 10–15 minutes for enhanced flavor.

# Expert Advice:

01 -

The dramatic smash-and-toss method creates a texture and flavor that store-bought salads can&apost match.
It&aposs my secret weapon for hot days when you want something refreshing, tangy, and fast.

02 -

Trying to skip the salting step leaves you with bland, watery cucumbers—learned the embarrassing way.
Dont drown the salad in sesame oil; a little goes a long way toward depth and aroma.

03 -