Crisp smashed cucumbers with garlic, rice vinegar, chili oil and sesame—bright, tangy and ready in 15 minutes.
# What You'll Need:
→ 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.
