Smashed Cucumber Salad

Ingredients

• 3 English cucumbers
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp chili oil (or more if you like heat)
• 1-2 fresh red chilies, finely sliced (optional)
• 1 tsp sugar
• Sesame seeds for garnish

Instructions

1. Smash the cucumbers. Place cucumbers on a sturdy cutting board. Lay the flat side of a heavy knife (like a cleaver or chef's knife) or a rolling pin over the cucumber and smash down firmly until the cucumber splits open. Tear or roughly chop them into bite-sized pieces. Smashing creates jagged edges that act like sponges for the dressing.
2. Salt and purge. Place the smashed cucumbers in a colander or bowl and toss with a generous pinch of salt. Let sit for 10-15 minutes. The salt draws out excess water, ensuring your dressing stays concentrated instead of turning into cucumber soup.
3. Drain. Squeeze the cucumbers gently to remove the extracted water and transfer them to a clean bowl.
4. Make the dressing. Mix the minced garlic, soy sauce, rice vinegar, sesame oil, chili oil, sugar, and sliced chilies (if using) in a small bowl until the sugar dissolves.
5. Toss and serve. Pour the dressing over the cucumbers and toss well. Sprinkle generously with sesame seeds. You can eat it immediately, but it's best after 30 minutes in the fridge when the flavours meld.

Notes

Critical insight: Don't skip the smashing or the salting. Slicing cucumbers leaves smooth edges that dressing slides right off. Salting prevents the salad from becoming a watery mess 10 minutes after you make it.

Substitutions: If you don't have English cucumbers, Persian cucumbers are an excellent substitute. Avoid standard slicing cucumbers unless you peel them and scoop out the watery seeds first. Black rice vinegar (Chinkiang) is more authentic than regular rice vinegar if you have it.

Storage: Keeps in the fridge for up to 3 days in an airtight container. The cucumbers will lose their crunch over time, but the flavour will deepen.

Variations: Add roasted crushed peanuts for extra crunch and protein. Toss in a handful of fresh cilantro right before serving. For extra numbness, add a pinch of ground Sichuan peppercorns to the dressing.

Pairs with: The perfect acidic, crunchy contrast to rich, fatty dishes like Crispy Chicken Thighs or Tandoori Chicken.