Crunchy Sesame-Garlic Smashed Cucumber Salad

1. Prepare and smash the cucumbers

Trim the ends off the cucumbers. Place each cucumber on a cutting board and use the flat side of a Chinese cleaver, knife blade, or heavy rolling pin to smash them. Once smashed, the cucumbers should split into large, uneven pieces.

2. Cut and salt the cucumbers

Cut the smashed cucumbers into bite-sized chunks and transfer them to a medium bowl. Sprinkle the cucumbers with ½ teaspoon of kosher salt and give them a gentle toss. Cover the bowl and let the salted cucumbers rest in the refrigerator for about 15 minutes.

3. Drain and dress the cucumbers

After the cucumbers have chilled, drain off any accumulated water. Add the minced garlic, sugar, soy sauce, vinegar, toasted sesame oil, and Red Chili Oil to the bowl. Toss everything together until the cucumbers are well-coated with the dressing.

4. Serve

Serve the salad immediately for the freshest taste, or transfer it to an airtight container and keep it in the refrigerator for up to a week.