Smashed Cucumber Salad

# Needed ingredients:

→ 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)

# How to make it:

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 Suggestions:

01 -

The smashing brings out an irresistible texture and soaks up all the bold dressing—something most salads secretly wish they could do.
It’s astonishing how such humble ingredients come together in minutes to make something that wakes up your taste buds and adds color to any table.

02 -

I learned the hard way that skimping on draining the cucumbers makes for a soggy salad—so always pour off the extra liquid.
Letting the salted cucumbers sit just long enough is what gives them that signature snap, so keep an eye on the clock.

03 -