Smashed Cucumber Salad

# What You'll Need:

→ Vegetables

01 - 3 medium English or Persian cucumbers, trimmed

02 - 2 garlic cloves, finely minced

→ Seasonings & Condiments

03 - 1 teaspoon sea salt

04 - 2 tablespoons rice vinegar

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

06 - 1-2 teaspoons chili oil, adjust to taste

07 - 1 teaspoon granulated sugar

08 - 2 teaspoons toasted sesame oil

→ Garnishes

09 - 1 tablespoon toasted sesame seeds

10 - 2 scallions, thinly sliced

11 - Fresh cilantro leaves (optional)

# Method:

01 - Wash and dry cucumbers, trim the ends and cut each in half lengthwise.

02 - Place cucumbers cut-side down and press firmly with the flat side of a chef's knife or a rolling pin until the skin cracks and the flesh splits.

03 - Slice the smashed cucumbers into bite-sized pieces and transfer to a mixing bowl.

04 - Toss the cucumbers with 1 teaspoon sea salt and let sit for 10 minutes to draw out excess moisture, then drain any released liquid.

05 - Whisk together minced garlic, rice vinegar, soy sauce (or tamari), chili oil, sugar and toasted sesame oil until combined.

06 - Pour the dressing over the drained cucumbers and toss gently to coat evenly.

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

08 - Serve immediately for maximum crunch, or chill 10–15 minutes to allow flavors to meld.

# Expert Advice:

01 -

If you secretly crave crunch and bold flavor with minimal effort, this is your new go-to.
The salad transforms simple cucumbers into something punchy and irresistible—my friends always ask for seconds.

02 -

Once, I learned the hard way not to skip salting and draining—the cucumbers got watery and muted the flavor.
Whisking the dressing separately, instead of dumping everything in together, lets each ingredient shine through—it’s worth that tiny extra step.

03 -