Ingredients
Method
Instructions
- Wash the cucumbers and trim off the ends. If the skin is very thick, you can peel alternating strips for a striped pattern, but English cucumbers are best left unpeeled.
- Place the cucumbers on a sturdy cutting board. Use the flat side of a large chef's knife or a rolling pin to gently but firmly smash the cucumbers along their entire length until they burst open and flatten.
- Tear or cut the smashed cucumbers into bite-sized, irregular chunks, roughly 1-inch wide.
- Place the cucumber pieces in a colander over a bowl. Sprinkle with the kosher salt and let sit for 5 minutes to draw out excess moisture. Pat the cucumbers dry with a paper towel.
- In a small mixing bowl, whisk together the minced garlic, rice vinegar, toasted sesame oil, soy sauce, sugar, and chili oil until the sugar is completely dissolved.
- Transfer the dried cucumber pieces to a large bowl. Pour the dressing over the cucumbers and toss thoroughly to ensure every piece is coated.
- Garnish with toasted sesame seeds and chopped cilantro. Serve immediately for the best crunch.
Notes
For the best texture, do not dress the salad until you are ready to serve. If you prefer a colder salad, you can smash and salt the cucumbers ahead of time and keep them chilled in the refrigerator.
