Chinese Spicy Smashed Cucumber

# Components:

→ Vegetables

01 - 2 large English cucumbers (approx. 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, 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)

# Method:

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

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

03 - In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, chili flakes, minced 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 platter. Sprinkle with toasted sesame seeds and fresh cilantro if desired. Serve immediately or chill for 10 to 15 minutes to deepen flavors.

# Expert Advice:

01 -

It's ready in 15 minutes flat, which means you can throw it together while everything else is cooking.
The dressing wakes up your palate in the best way—garlicky, tangy, with just the right burn of heat.
It pairs beautifully with almost anything, from simple rice bowls to grilled chicken, and it actually tastes better if you let it sit a few minutes.

02 -

Patting the cucumbers dry after salting them is not optional—skip this step and you'll end up with a watery pool at the bottom of your bowl instead of a proper salad.
The chili heat builds over time, so if you're making this ahead, taste it right before serving and adjust the flakes or dressing ratio if needed.

03 -