Chinese Spicy Smashed Cucumber

# What You'll Need:

→ Vegetables

01 - 2 large English cucumbers, ends trimmed (approximately 1.1 lbs)

02 - 2 scallions, thinly sliced

→ Dressing

03 - 2 tablespoons soy sauce

04 - 1 tablespoon rice vinegar

05 - 1 tablespoon toasted sesame oil

06 - 1 to 2 teaspoons chili flakes, adjust to taste

07 - 2 garlic cloves, finely minced

08 - 1 teaspoon sugar

09 - 1/4 teaspoon salt

→ Garnish

10 - 1 tablespoon toasted sesame seeds

11 - Fresh cilantro leaves, optional

# How To Make It:

01 - Place cucumbers on a cutting board and gently smash them with the flat side of a knife until they crack. Tear or cut into bite-sized pieces.

02 - Transfer smashed cucumbers to a colander, sprinkle with salt, and let rest for 10 minutes. Drain and pat dry with paper towels.

03 - In a large bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, chili flakes, minced garlic, and sugar until sugar dissolves.

04 - Add drained cucumbers and sliced scallions to the bowl and toss thoroughly to coat evenly with the dressing.

05 - Transfer to a serving dish. Sprinkle toasted sesame seeds and fresh cilantro leaves on top. Serve immediately or chill 10 to 15 minutes to enhance flavors.

# Expert Tips:

01 -

It's ready in 15 minutes, which means you can have restaurant-quality results before you've even thought about what's for dinner.
The smashed texture traps the dressing in pockets instead of sliding off, so every bite has maximum flavor.
It tastes even better if you let it sit for a few minutes, giving you time to prep whatever else you're serving.

02 -

Don't skip the salting and draining step—it seems unnecessary until you realize it's the difference between a soggy mess and something genuinely crisp.
The longer this sits, the softer it becomes, so make it right before you serve it unless you like a more tender texture.
Taste the dressing before you add the cucumbers and adjust while you can; once everything's mixed, it's harder to balance.

03 -