Chinese Spicy Smashed Cucumber

# What you'll need:

→ Vegetables

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

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 preference

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

# Directions:

01 - Place cucumbers on a work surface and gently smash with the flat side of a chef's knife until they crack. Cut or tear into bite-sized pieces.

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

03 - In a 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 dressing. Toss thoroughly to ensure even coating.

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

# Expert Advice:

01 -

It takes 15 minutes from start to table, making it perfect for those days when you need something fresh but have zero patience.
The smashing technique releases flavors and creates pockets that drink in the garlicky, sesame-spiked dressing like nothing else.
It's vegan, naturally gluten-free with the right soy sauce, and absolutely addictive served alongside almost anything.

02 -

The smashing and salting steps aren't just technique—they're what separates a soggy salad from one that stays crisp and drinks in flavors without becoming mushy.
If you skip the drying step, your dressing becomes diluted and watery instead of clinging to the vegetables in a flavorful coat.

03 -